Maple Syrup and Dijon Vinaigrette

By • January 9, 2010 6 Comments

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Author Notes: Last year, I created a fall salad for a dinner party that went over particularly well; I used maple syrup in the vinaigrette, which I hadn't done before (if a dressing is too tart, I typically add a bit of honey or raw sugar). At the time, I made a mental note to start using maple syrup in my salad dressings on a regular basis. This version of a maple syrup vinaigrette is a bit simpler than the one I used for last year's salad, but in my mind no less appealing. The syrup rounds out the sharp edges, cutting the acid and giving the dressing a mellow richness.Merrill Stubbs

Makes about 2/3 cup

  • 2 tablespoons red wine vinegar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  1. In a jar with a tight-fitting lid, shake together the vinegars, maple syrup, Dijon and salt and pepper to taste. Add the olive oil and shake again until the dressing is fully emulsified. Taste and adjust maple syrup, salt and pepper if necessary.

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