March 29, 2012
2 Ratings
  • Makes 1 1/2 cups
Author Notes

I have been experimenting with dressings to spice up salads, kale in particular. This is one of a few that I have been dressing up my salads with regularly. I am especially devoted to using Bates and Schmitt's organic apple cider vinegar, but I have to admit that I am not very knowledgeable about maple syrups. I think that the sweetness of this dressing would also complement fruit salads, like apples and pears with soft butter lettuce and maybe some crunchy walnuts. —dymnyno

What You'll Need
  • 4 tablespoons apple cider vinegar
  • 1/4 cup maple syrup
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon pomegranate molasses
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons dijon mustard
  • 1 cup olive oil
  1. Using a whisk, mix together maple syrup, cider vinegar, soy sauce, pomegranate molasses, mustard and minced garlic.
  2. Pour the olive oil into the mixture while continuing to whisk the ingredients until the emulsion becomes very smooth.
  3. Just before tossing with the salad, whisk a bit more to make sure that is is smooth.
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See what other Food52ers are saying.

  • lorigoldsby
  • AntoniaJames
  • dymnyno
  • LeBec Fin
    LeBec Fin

5 Reviews

lorigoldsby March 29, 2012
Yum! I'm going to try this on my kale salad with bacon brittle!...love the addition of the pomegranate molasses...it makes a great emulsifier!
dymnyno April 2, 2012
The bacon brittle is soooo good! Yes what a combo!
AntoniaJames March 29, 2012
This looks amazing! My mouth is watering just reading the recipe. Great idea, using pomegranate molasses, which no doubt gives it some zip. And the mustard is just brilliant. ;o)
dymnyno March 29, 2012
thanks! Le Bec Fin for the recipe...I will try it soon.
LeBec F. March 29, 2012
hmm, now this...
i am particularly drawn by the inclusion of soy and pom.nice job and thnx much!

you mention always being on the lookout for kale dressings; here's one from my mom that i really like on spinach salad. see if it might be good for your kale. It is very hearty, flavorwise, and i think you might like it.


? ?3? ?C? ?Vegetable Oil?

? ½ ?C? ?White Wine or Vermouth?

? ½ ?C? ?Chinese Soy Sauce (I like Superior Soy)? *

? ?1? ?T? & ?1? ?tsp? ?Sugar?

? ?1? ?C? ?Red Wine Vinegar?

? ?1? ?T? & ?1? ?tsp? ?Dry Mustard? (regular, not Indian, which is way too hot)

? ?2? ?tsp? ?Curry Powder? (I prefer Sun Brand Madras curry powder)

? ?2? ?tsp? kosher ?Salt?

? ?2? ?tsp? freshly ground black ?Pepper?

Combine White wine to pepper in cuisinart.While running, drizzle in oil until combined.? ?Adjust seasoning.

*kikkoman or other quality Japanese soy are too light for this to taste right