Finely chop the garlic cloves and tip into a jam jar. Pour in the apple cider vinegar and olive oil, or use a mixture of oils (such as rapeseed, avocado or walnut) if you find the flavour of olive oil too strong. Mix in the Dijon mustard and maple syrup. Season and shake well. Add a handful of chopped soft herbs if you have any that need using up, or use wholegrain mustard if you prefer. Will keep chilled for up to five days.