Maple-Dijon Vinaigrette

maple syrup

Dijon mustard

apple cider vinegar

olive oil

Salt and black pepper

salad greens

Dining room, as seen on Baked in Vermont, Season, 1.

Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.

Toss the mixed greens with the vinaigrette and serve.

Delicious! I love how utterly simple this recipe is; 5 mins and you’re done! Served it with an arugula and scotch egg salad.

An extra tablespoon of vinegar really helps this dressing be more balanced rather than just sweet. A teaspoon of kosher salt is the right amount. Overall a great dressing for when you want a really sweet dressing, like with a bitter lettuce or to enhance roasted winter squash. 

Excellent. Knew I would like it. I added it to a salad of greens, cranberries, and salad almonds. Try adding in a few chopped shallots or dried onion, for a variation.

Wonderful dressing for the fall! I recommend a touch more apple cider vinegar but overall, you wont be disappointed. The sweetness of the dressing pairs well with a nice bitter lettuce. You can even add some radicchio to help with this contrast.  <br />

This is my best new salad dressing. I did use a full flavored olive oil like Davinci. 

This has become a family favorite! I make this once or twice a week. 

maple-dijon vinaigrette

Cook Time: 10 minutes

Total: 10 minutes

Servings: 8

Author : Food Network

Ingredients

Instructions

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