French Vinaigrette

Olive oil, white wine vinegar, Dijon, garlic and a little maple syrup. The mustard holds the oil and vinegar together. The maple takes the edge off the vinegar without making it sweet.

Bitter leaves, obviously. Also warm lentils, poached leeks, a steak sandwich, and potatoes dressed while they are still hot enough to soak it up.

Made to order on the Central Coast NSW. 250ml. Shake it before it goes on, and into the fridge once open. Vegan.