Imported olives are the secret to this dark, complex vinagirette.

Makes 1 1/4 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 cup canola oil
2 tablespoons coarse-grained mustard
12 Kalamata olives, pitted and finely chopped
1 tablespoons maple syrup or 1 1/2 teaspoons brown sugar
1 teaspoons dried basil
Salt & freshly ground pepper to taste

Combine vinegar, olive oil, canola oil, mustard, olives, maple syrup (or brown sugar) and basil in a jar with a tight-fitting lid and shake well. Adjust seasoning with salt and pepper.

NUTRITION INFORMATION: Per tablespoon: 59 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 47 mg sodium; 11 mg potassium.

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week.

Black olives should be part of the title of this recipe. I added them whole with the salad, so people could pick them out if they wanted to.

Roberta, Annapolis, MD