Apple Cider Vinaigrette

Weekly Recipe: 
NonWeekly
MAKES: 3/4 CUP

1/2 cup apple cider vinegar

2 tablespoons (packed) light brown sugar

1/4 cup extra virgin olive oil

Pinch of salt, or more to taste

Combine all the ingredients in a glass jar and seal the lid tightly. Shake vigorously to combine. (The vinaigrette can be refrigerated, covered, for up to two weeks. Let it return to room temperature and shake vigorously before using.) Source: The Earthbound Cook by Myra Goodman