Red Wine Vinaigrette

1 clove of garlic chopped
1/3 cup red wine vinegar
3/4 cup sunflower oil
1 TBLSP Maple syrup
1/4 tsp. kosher salt (regular salt will do)
pepper to taste

This is enough for a salad for 10 to 12 so if you have only a small group, keep it in the fridge for a couple of weeks.

Blend well in food processor or blender.
I often just put ingredients in a jar and shake it well (be sure the lid is on tight)
But if you have a processor or a blender you can add the oil in a slow stream and this will help your dressing not to separate as it sits in the fridge. If it does separate just give it a good shake before you put it on your salad.
Remember, you can’t take it off once it is tossed so less is more. You can always add it if you need more.

If you are like me, you have a hard time getting your salad tossed nicely.
I put my salad in a plastic bag and add the dressing. Then give it a shake.
Dump it out of the bag, into your bowl and there you have it. A perfectly tossed, no mess, delicious, salad
The salad in this picture has blueberries, sliced strawberries and chopped roasted almonds