⅓ cup cider vinegar
⅓ cup maple or sorghum syrup
⅓ cup whole-grain mustard
2 tablespoons Dijon mustard
1 cup neutral vegetable oil
Salt
To make the vinaigrette, place the shallots and vinegar in a small bowl and let soak for at least 15 minutes.
In a large mixing bowl, whisk together the shallots with their vinegar, the syrup, and the mustards until combined. While whisking, slowly add the oil in a thin stream to emulsify. Season with salt to taste.