I adapted this recipe from one that was shared in the Harvest Moon Farms CSA newsletter. They send me the newsletter every week, and for every item that is going to be in my CSA box, they provide a recipe. This one seemed too simple to be a stand-out, but I am in love. It is the perfect light vinaigrette for a hot summer day.
The agave syrup was my addition, as the originally recipe called for sugar. If you don't have agave syrup (available at health food stores like Whole Foods), feel free to go back to sugar or try maple syrup.
1 cup extra virgin olive oil
2 Tb plus 2 tsp. sherry wine vinegar (you can also use red wine vinegar or apple cider vinegar)
2 tsp. ground black pepper
2 tsp. agave syrup
2 tsp. sea salt
Combine all of the above ingredients in a salad cruet or a jar with a lid, and shake very well to combine. Store in your refrigerator for up to a month. Remove about 30 minutes before use to give the oil enough time to warm up (the dressing will separate in the fridge since it is homemade and doesn't have any stabilizers).