Emily Franklin's Maple Vinaigrette
Taken from "Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids and 102 Recipes."
"This is my fall-back dressing; it works on every kind of salad. Even the kids liked it for dipping."
Put everything into a jar and cover tightly. Shake until the mustard is well incorporated into the liquids. Adjust for taste, adding a pinch of salt if you like or a bit more syrup if your taste swings toward the sweet.