In a medium mixing bowl, whisk together vinegar, syrup and mustard. Drizzle in oil very slowly, whisking constantly to form an emulsion. Season to taste. Store, covered, in the refrigerator for up to 3 days.
Makes about 1 cup
¼ cup Kowalski's Balsamic Vinegar
2 tbsp. Kowalski's Pure Maple Syrup
1 tsp. gluten-free Dijon mustard
½ cup Kowalski's Extra Virgin Olive Oil
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste