This dressing is from Waterwater Cooks at Home. It is great on salads, roasted vegetables and as a dip for veggies. The dressing keeps well in the fridge but does become thick when cold.
1/3 cup balsamic vinegar
3 tbsp maple syrup
2 tbsp dijon mustard
2 tsp garlic, minced
1 tsp salt
1 tsp black pepper
1 cup vegetable or olive oil
2 cups fresh basil
Combine the balsamic vinegar, maple syrup, dijon mustard, garlic, salt, pepper and basil n a blender and blend until smooth. Add the oil in a steady stream while blender is running. Blend until thick and emulsified.
