By Sarah Blackburn 2 tablespoons balsamic vinegar 1 clove garlic, crushed, minced or grated ¼ teaspoon salt Freshly cracked black pepper, to taste ½ teaspoon maple syrup or honey ¼ cup or more extra virgin olive oil

Stir together the vinegar with the garlic, salt and pepper and let it sit for 3-5 minutes. Whisk in the syrup or honey, then the olive oil little by little, until you have a nice emulsion. Taste and add more oil or vinegar if needed.

Use it for: spicy greens, like arugula or pepper cress, alone or tossed with tomatoes, shards of Parmigiano Reggiano and chopped, toasted nuts.