Ingredients ¼ cup balsamic vinegar 1/3 cup olive oil 2 tbsp tahini, plus ¼ cup lukewarm water 1½ tbsp maple syrup 2 tbsp SMAK DAB Mustard (Canadian Maple, White Wine Herb, Curry Dijon or Hot Honey Jalapeño) 1 tsp garlic, chopped ¼ tsp kosher salt Pinch of black pepper Directions Add all ingredients into a blender and blend until combined or add to a mason jar and shake well to combine. Store in an airtight container and refrigerate for up to 2 weeks.
