Thanks so much to my colleague, Lisa Brisch of Dinner Thyme Personal Chef Services in Wilmington, Delaware, for catching my mistake! Here is the correct, and very simple, recipe!
1/4 c. good Vermont amber maple syrup
1/4 c. balsamic vinegar (not vinaigrette)
1/4 c. neutral vegetable oil, such as Canola or light olive oil
Whisk or blend all ingredients together until emulsified.