1 cup extra virgin olive oil
3 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons finely sliced fresh basil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dry mustard
1 clove garlic, minced (about 1/2 teaspoon)
Salt and freshly ground black pepper
Combine the oil, maple syrup, balsamic vinegar, basil, lemon juice, dry mustard, and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until the oil and vinegar have thickened. Add salt and pepper to taste and shake again to combine.
Store the dressing in the refrigerator for up to 2 weeks. To serve, toss it with salad greens or grilled or steamed vegetables.