Place the container on a scale and add all the ingredients. The order does not matter. Season well with salt and pepper. A vinaigrette has to be over-seasoned, otherwise the taste of the salad will hardly come into its own. Shake / stir the vinaigrette well.
The different phases (oil, syrup and lemon juice) will settle out. Always shake before use.
Due to its nutty aroma, rapeseed oil is very suitable as a base oil; if you want your vinaigrette to be fruity, you can also use olive oil.
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