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Note: I almost always use low-fat creamy yogurt, but you can use the full-fat version or Greek yogurt. Sour cream tastes great as well, but has a lot more fat.
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Place yogurt in a small bowl. Add mustard and stir well together. Add vinegar, salt and pepper and the olive oil. Whisk until mixture emulsifies a little bit. Stir in onion, maple syrup, and herbs.
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This will make enough to dress a large salad. You could double the quantities and keep the rest in the fridge. It will keep for 2 or 3 days.
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Some variations:
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1. Add 1 grated garlic clove or 1 teaspoon horseradish (for beets, for example) or 1 tablespoon ketchup, mayonnaise, or chili sauce.
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2. Add other herbs, like chives, coriander, dill, etc.
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3. Add 1 or 2 very finely chopped anchovy fillets.
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3. Add 1 or 2 very finely chopped gherkins.
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4. Replace olive oil with other kinds of oil or even leave it out completely.
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5. Replace white wine vinegar with balsamic vinegar or red wine vinegar or your favorite vinegar.
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6. Replace regular mustard with Dijon mustard, grainy or sweet mustard.
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7. Replace maple syrup with honey, agave syrup or 1 teaspoon sugar or leave out completely if you are already using ketchup, chili sauce or sweet mustard.
