It's a real advantage to have your own balsamic vinegar recipe and this one makes for a great dipping sauce as well, so reconsider those mass production balsamic dressings.
Making your own dressing also means you know exactly what the ingredients are before you pour it onto your salad.
The original recipe called for regular dark balsamic vinegar. In testing, we preferred the less-acidic result using white balsamic vinegar.
The dressing can be refrigerated for up to 1 week; shake before using.
4 to 8 servings (makes about 3/4 cup)
2 tablespoons white balsamic vinegar (see headnote)
1/2 cup plain Greek-style yogurt (may substitute with mayonnaise)
3 tablespoons pure maple syrup
1 tablespoon extra-virgin olive oil
1 teaspoon course salt
Freshly ground black pepper
Combine the vinegar, yogurt, maple syrup, oil, salt and pepper in a jar with a tight-fitting lid.
Seal and shake to form a smooth, emulsified dressing.
Inspired by a dressing served at Pieous Pizza in Austin, Texas, adapted by BowlofDelicious.com