This could be named Honey Mustard Dressing if you replace the agave with honey. Or Maple Syrup Dressing if you make it like I do these days, using maple syrup. Any way, it's good! I don't have the source of this recipe, I'm sad to say; I found it online. I use this on lots of salads, but it could also be nice on veggie burgers and sandwiches.
Makes about 1 1/2 cups
1/4 cup agave nectar
1/4 cup Dijon mustard
2/3 cup red wine or balsamic vinegar
2 cloves garlic
1/2 teaspoon pepper
1/2 teaspoon fine sea salt (optional)
In a blender, add all ingredients and blend until smooth. Use immediately, or cover and refrigerate for up to one month.
If you don't have blender, mince garlic and then put all ingredients into a bowl and whisk until blended.