MELA’s standby vinaigrette . This is our go-to for all seasons, but we especially love it in the Fall on a big arugula salad with roasted root vegetables, toasted pecans or pumpkin seeds, and sliced apples or pears.

apple cider-Dijon vinaigrette
yields ~3/4 cup

Ingredients
1/3 cup + 2 tablespoons extra-virgin olive oil
3 tablespoons unfiltered apple cider vinegar
1 to 2 tablespoons Dijon mustard (depending on how much you like mustard)
1 tablespoon high-quality maple syrup
sea salt and freshly ground pepper
1 garlic clove, minced

Directions:

1. Add all ingredients to a jar with a tight-fitting lid. Shake vigorously to combine and season with a pinch of salt and pepper, if desired (optional: for best flavor, allow the vinaigrette to marinate for 30 minutes before tossing with your favorite greens).

2. Enjoy immediately, or store leftover dressing in the refrigerator for up to 5 days.