Maple Dijon Vinaigrette

Maple Dijon Vinaigrette

Maple Dijon Vinaigrette: This is sublime - it doesn't really taste "maplely" but that maple syrup gives it such a nice back flavor.

I always make my salad dressings. Oh, I may have an “emergency” bottle in the fridge but I just pretty much ignore it.

Maple Dijon Vinaigrette
Maple Dijon Vinaigrette

Making your own dressing just has so many payoffs – you can use the best ingredients, customize your flavors and know what you’re eating. Best of all, most just take minutes to make.

This one, this Maple Dijon Vinaigrette, is simply sublime. Funny thing is, it doesn’t taste all that “maplely” but that maple syrup gives such a nice backbone to the dressing and such a depth of flavor. It’s a little magical.

Winter Salad with Avocado, Pomegranate & Maple Glazed Pecans
Winter Salad with Avocado, Pomegranate & Maple Glazed Pecans

All my other Dressings are going to be jealous! This vinaigrette is absolutely perfect with my Winter Salad with Avocado, Pomegranate & Maple Glazed Pecans.

If you don’t have any shallot on hand (and it can be a bit pricey) just use a little very finely minced onion, about a tablespoon. If you’d like, you can add a clove of garlic, minced, a few finely chopped chives or a squeeze of lemon to this. Feel free to adjust any amount to your taste…

Maple Dijon Vinaigrette
Maple Dijon Vinaigrette

Maple Dijon Vinaigrette

  • Servings: abt 3/4 cup
  • Difficulty: easy
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Note: if you are making this dressing to go with the Winter Salad with Avocado, Pomegranate & Maple Glazed Pecans, just mix the dressing up in the same bowl you’ve tossed the Pecans in.

  • 1/4 small shallot, finely minced, about a tablespoon
  • 2 tablespoons Dijon
  • 2 – 3 tablespoons maple syrup
  • 2 tablespoons white balsamic vinegar
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • several grinds black pepper
  • good pinch cayenne

Mix together shallots, mustard, maple syrup and balsamic vinegar together. Add olive oil in a stream while whisking to emulsify. Add salt, black pepper and cayenne.

Taste and adjust seasonings.

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I’ll be linking up to Fiesta Friday this week, and I’m one of the co-hosts, along with Judi @ cookingwithauntjuju.com. Take a minute to click over and check out all the posts!

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