This dressing began as an effort to replicate a much-loved restaurant salad a couple of years ago and has turned into a favorite of family and friends alike. Given its versatility and ease of preparation–as well as the fact that it is light, full of flavor, and will last for weeks in your fridge–I thought it deserved its own post!
On occasion, I glance at recipes for various salads, be they green or grain based, and think that this dressing would be a foolproof option. In the fall and winter, salads with root vegetables, pomegranate, pears and apples call out for this vinaigrette. In the warmer months, lighter salads incorporating baby greens are enhanced by its slightly sweet tang. It is a perfect match for quinoa, arugula, millet, and more and fabulous instead of olive oil when roasting veggies. If anyone comes up with a new salad combination or alternative use, I would love for you to let me know. After all, it was a friend who first thought of the roasted vegetable idea. You see what we can learn from each other??!!
For links to recipes with which I enjoy this dressing, click on the highlighted names:
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher or sea salt and a few grinds of the pepper mill
- In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will keep several weeks in the refrigerator. Bring to room temperature, and shake well before using.