An amazing trick to get complex flavour in a vinaigrette is to use more than one acid and more than one oil. In this case, I’ve used balsamic vinegar and red wine vinegar for the acidic hit and sesame oil combined with a light grapeseed oil but you can also use a really good quality olive oil.
- 2 tsp Dijon mustard
- 2 garlic cloves, minced
- 2 tbsp pure maple syrup
- 2 tbsp sesame oil
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 1/4 tsp red chili flakes
- 1/4 tsp salt
- 1/2 cup vegetable oil (or olive oil)
Put all ingredients in jar and give it a whiz with your immersion blender, or put it in a blender. Slowly add the oil while blending to emulsify it and make a delicious creamy dressing.
Serve with your favourite tossed green salad, or it goes equally well with warm roasted vegetables.