3 fl oz balsamic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cup ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dry mustard, 1
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Autumn Salad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt, 2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended. Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt. Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.