Late Summer Salad with Maple Dijon Vinaigrette

For the Maple Dijon Vinaigrette:

¼ cup apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 clove garlic, minced

salt and pepper, to taste

⅓ cup olive oil

Fresh herbs, to taste

For the Salad:

4–6 cups salad greens

1 medium tomato, cut into wedges,  or 8–12 cherry tomatoes, halved

1 carrot, shredded

1 large sweet pepper or 3 small sweet peppers, sliced

¼–½ cup basil leaves, roughly torn

Kernels from 1 ear corn

In a pint jar, whisk together all the dressing ingredients except for the olive oil. Slowly add in the olive oil while whisking continuously  until the dressing is emulsified. Set aside until right before you plan to serve the salad. The dressing can be refrigerated for up to a week in the fridge.

Add the salad greens and vegetables to a serving bowl and toss to combine. Right before serving, drizzle with the dressing and toss until everything is well coated. Add more freshly ground black pepper, to taste.