This is a slight derivation on the very popular Maple-Dijon Vinaigrette. I wanted a creamier option that still possessed the same perfect balance of flavors: Enter Greek yogurt! The ingredients will separate upon standing and will simply need a quick stir or shake to blend.
Drizzle either version over Apple-Pecan Spring Greens or roasted vegetables prior to roasting for two rock-solid sides!
2 tablespoons olive oil
3 tablespoons maple syryp
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon plain Greek yogurt (I use Chobani 2%)
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, yogurt, salt and pepper. Mix well. The dressing can be made in advance and will store, tightly sealed, a week or more in the refrigerator.