Yield: 1¼ cups for approximately 8 servings
½ cup balsamic vinegar
Juice of 1 freshly squeezed lime
½ cup extra virgin olive oil
1 Tbsp maple syrup or honey
1 fresh garlic clove, minced or grated
½ tsp sea salt or smoked salt
¼ tsp freshly ground black or white peppercorns
Combine all ingredients and hand-whisk until well blended. Drizzle vinaigrette over green salads, potato salad, cold green beans, or grilled tofu or shrimp. Store remainder in the refrigerator for up to 1 week.
Recipe courtesy of Marlaina Donato