• 1cupmaple syrup
  • 1 1/2cupsbalsamic vinegar
  • 1/4cupginger puree
  • 1/4cupDijon mustard
  • 1cupolive oil
  1. Place maple syrup, balsamic vinegar, ginger puree and Dijon mustard into a blender. Pulse to combine.
  2. Slowly add olive oil in a steady stream to the mixture with the blender running.
  3. Store in the refrigerator for up to 30 days.
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