1 ts Maple syrup
1/2 ts Dry mustard
1 tb Cider vinegar
2 tb Cranberry juice
Sea salt to taste
1/2 c  Canola oil

In a bowl, whisk together syrup, mustard, vinegar, cranberry juice, and
salt to taste. Add teh oil in a stream, whisking and whisk the vinaigrette
until it is emulsified. Makes about 2/3 cup.