Make Ahead

Maple Syrup and DijonĀ Vinaigrette

January  9, 2010
Photo by Linda Xiao
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
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • Leonor de Yarhi
    Leonor de Yarhi
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • AntoniaJames
    AntoniaJames
  • Kelsey Banfield
    Kelsey Banfield
Review
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.