The dressing that makes people ask what is in it. Maple in place of honey, mustard to hold it together, a jar to shake it in. Keeps two weeks in the fridge.
Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoons Skarda pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small shallot, minced, or 1 clove garlic
- 1/2 teaspoon salt, black pepper
- 1/2 cup olive oil
Method
- Put everything except the oil in a jar and shake, or whisk in a bowl.
- Add the oil and shake hard until it thickens and turns cloudy. Taste; add a little more maple if the vinegar is sharp.
Notes
- Best on anything bitter or crunchy: kale, arugula, shaved Brussels sprouts, cabbage slaw, roasted beets with goat cheese.
- Add a spoonful of the shaken dressing to hot roasted vegetables straight out of the oven.