I’m always in the mood for salad--particularly after a weekend dominated by pudding! This fruity dressing works beautifully with greens plus such seasonal add-ons as red onion, apple, dried cranberries, and/or toasted nuts. (A little local cheese doesn't go amiss, either!)
Ingredients:
4 tablespoons cider vinegar (I like the vinegar from Apex Orchards in Shelburne, Massachusetts)
4 tablespoons maple syrup
1/4 teaspoon Dijon mustard
1 garlic clove, finely minced
1 tablespoon water
salt and pepper to taste (I use about 7 twists of the pepper grinder and 1/2 teaspoon salt)
10 tablespoons extra-virgin olive oil
Instructions:
In a jar with a tight-fitting lid combine the vinegar, maple syrup, mustard, garlic, water, salt, and pepper. Shake to combine.
Slowly pour in the olive oil and shake or whisk to combine again. This makes about 1 cup of vinaigrette which may be kept in the refrigerator for up to a week. Be sure to bring it to room temperature (and shake it) before you use it.
Thanks for the source for local vinegar. I will plan on stopping by Apex Orchards next time I'm up that way and will most certainly be adding this vinaigrette recipe to my repetoire!
ReplyDeletethis sounds so yummy. I think this is what will go on our salad tonight.
ReplyDeleteMmm, this sounds terrific. Thanks for the recipe. Am trying this tonight.
ReplyDeleteThat sounds great! I found this on a local blog this spring and have been using it as my basic salad dressing recipe. I vary the basics (oil, vinegar/citrus, sweetener) as needed. Plus, I'll add salt/pepper, mustard, soy sauce or other optional ingredients as desired.
ReplyDeletehttp://www.goinglocal-info.com/files/3-2-1-honey-balsamic-dressing.pdf