In a small bowl or glass combine the vinegar, maple syrup, mustard, tarragon, garlic, and salt and pepper. Blend well.
¼ cup balsamic vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon dried tarragon, 1 clove garlic, salt, black pepper
Stir in the olive oil in a thin stream, mixing constantly.
¼ cup olive oil
Store in an airtight container in the fridge until ready to use. Bring to room temperature for best texture.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on 1 tablespoon.Use on salad or as a marinade for meats.