Maple vinaigrette recipe

1/2 tsp garlic over a micro plane, 1 TB whole grain mustard, 5 TB champagne vinegar, 8 TB extra virgin olive oil, 8 TB canola or grape seed oil, 8 TB good quality maple syrup. Place all ingredients in a bowl and ix together. Slowly add the oils making an emulsification. Season to taste with salt sugar and fresh ground black pepper. Store refrigerated until needed, 1 week shelf. I use this as the dressing on a beets salad. The beets I dress with vinaigrette's made from their cooking juices and the maple vinaigrette is used on the greens.