– Red wine vinegar
– Lemon juice
– Dijon mustard
– Maple syrup
– Garlic cloves
– Dried oregano
– Red pepper flakes
– Extra virgin olive oil
– Kosher salt
– Black pepper
Add the vinegar, lemon juice, Dijon mustard, maple syrup, garlic, oregano, red pepper flakes, kosher salt, and pepper to taste to a bowl. Whisk well to combine.
Stream in the olive oil, whisking as you go, until the vinaigrette is emulsified.
Use the vinaigrette right away or store it in the fridge for up to 2 weeks.