Maple Dijon Vinaigrette
A vinaigrette is one of the best ways to appreciate the subtle complexity of a really good maple syrup — because the raw flavor isn't hidden by heat. Golden Delicate is perfect here. Its delicacy plays beautifully against the sharpness of the mustard and the brightness of the apple cider vinegar. Make a jar on Sunday and use it all week.
Add your photo here — Maple Dijon Vinaigrette
Ingredients
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup (Golden Delicate)
- 1 tbsp Dijon mustard
- 1 small shallot, finely minced
- 1 garlic clove, minced
- ⅓ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- 1Combine vinegar, maple syrup, Dijon, shallot, and garlic in a small jar or bowl. Season with salt and pepper.
- 2Add olive oil and whisk vigorously (or seal the jar and shake) until the dressing is emulsified.
- 3Taste and adjust — more maple for sweetness, more vinegar for bite, more Dijon for depth.
- 4Store in the refrigerator for up to 1 week. Shake well before each use as it will naturally separate.
Pro Tip: This dressing is exceptional on a simple arugula salad with sliced pears, candied walnuts, and shaved Parmesan. The maple ties every element together in a way that plain honey simply can't.
Made with Parker Family Farm Maple Syrup
Pure organic Adirondack maple syrup — the only ingredient that makes this recipe what it is.
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