makes about 8-11 Tbsp – double or triple for more
2 Tbsp espresso balsamic vinegar (available at Oliverde)
1 to 2 Tbsp sesame oil
2 to 4 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp maple syrup
1 Tbsp spicy brown mustard (or Dijon)
1/4 tsp salt
1/8 to 1/4 tsp pepper
1 dash Tabasco
1 clove garlic, minced
Mix the garlic, mustard, and maple syrup. (I use a large mug). Add the lemon juice, espresso vinegar, salt, pepper, and Tabasco, and mix well. Using a fork (or whisk if you’re making a larger amount), and briskly whisking the dressing continuously, you will add the oil in a very thin stream. Continuous whisking is important in order to emulsify the dressing well. I only used 1 Tbsp of sesame oil, and 2 Tbsp of olive oil, but I have a freakishly strong affinity for vinegar. You might want to use up to 3 times that amount of oil (the classic ratio is 1 part vinegar to 3 parts oil). Start with 1 Tbsp of sesame and 2 Tbsp of olive oil, taste the dressing, and add more oil to your liking. This dressing is outstanding on arugula with Gorgonzola cheese and Medjool dates.
I’ve seen varying opinions on how long the dressing safely keeps in the fridge, largely due to the added garlic. I’ve seen a few sites with people saying not to store anything with raw garlic in the fridge, but I also found a reference from Oregon State University stating that raw garlic in oil can be refrigerated safely for three weeks, and Joy of Cooking says vinaigrette may be refrigerated for two weeks. To completely avoid any food safety issues, use it all that day. Personally, I make dressing weekly, and throw out any left over from the previous week.