No-Cook Herb Vinaigrette

• 1dl Extra virgin olive oil
• 60ml Apple cider vinegar
• 15g Fresh parsley
• 10g Fresh basil
• 15ml Vegan Dijon mustard
• 1 clove Garlic
• 5ml Maple syrup
• 2.5ml Salt
• 1ml Black pepper

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Finely chop the Fresh parsley and Fresh basil. Mince the Garlic.

2. Mark step 2 done
   2

   In a bowl or jar, combine the Apple cider vinegar, Vegan Dijon mustard, Maple syrup, Salt, and Black pepper.

3. Mark step 3 done
   3

   Slowly whisk in the Extra virgin olive oil until the mixture is fully emulsified. Alternatively, if using a jar, seal it tightly and shake vigorously.

4. Mark step 4 done
   4

   Stir the prepared herbs and Garlic into the dressing. Transfer to an airtight shallow container and store in the refrigerator for no more than 4 day, to ensure safe handling of the raw Garlic in Extra virgin olive oil. Shake well before each use.

Created with AI. Review the ingredients, quantities and steps before cooking.