This all-purpose vinaigrette goes equally well over your arugula and kale as it does over a grain bowl or with your fish.
3 tablespoons (1.5 ounces) apple cider vinegar
1 tablespoon Dijon mustard (I like a mix of smooth and grainy mustard)
1 tablespoon maple syrup
6 tablespoons olive oil
2 tablespoons finely chopped shallot
fat pinch of kosher salt
Add all the ingredients to a jar. Screw on the lid, shake, enjoy.