2 cups apple cider vinegar
1 Spice by Rachel Sweet MULLING SPICES bag
1/2 cup olive oil
1 TBSP maple syrup
Add the apple cider vinegar and the MULLING SPICES bag to a pot and heat on medium. Use a spoon to push the bag into the vinegar to soak the spices. Monitor the pot and when bubbles start to form, shut off the heat so the liquid doesn't boil. Cover and let cool to room temperature over 2 to 3 hours. Remove the bag (squeeze it out to get all the liquid!) and store the vinegar in a jar in the fridge.
To make the vinaigrette:
Add 1/2 cup olive oil and 1/4 cup of the mulled vinegar to a small bowl. Add the maple syrup and whisk to mix, scraping the bottom of the bowl to get all the syrup. Transfer to a bottle and use as a dressing for salad. The oil and vinegar will separate over time. Shake the bottle prior to use to recombine.