Method

In large measuring cup, using electric mixer on medium speed, beat together 1/4 cup each hazelnut butter and balsamic vinegar, 3 tbsp water, 1 1/2 tbsp each olive oil and Dijon mustard, 2 tsp maple syrup and 1/2 tsp salt until smooth (add 1 tbsp water for lighter consistency, if desired). Season with pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Bring to room temperature and whisk before using.)

Makes about 2/3 cup.