This maple Dijon vinaigrette has basically rocked my world over the past couple of weeks. I actually made it back in the fall for the first time to dress my sweet and salty harvest salad but I’ve been making a batch a couple times a week and eating it on salads for lunch and marinating chicken in it for dinner. I recently committed myself to eating more leafy greens (other than romaine lettuce) and this dressing it helping me to stay on track. To say that my favorite [new] lunch salad – chopped kale, crumbled gorgonzola or feta, sliced almonds, and a chopped pear all drizzled with this dressing – has been something I totally look forward to every day, it’s got to be something pretty excellent.
- 2 tbsp pure maple syrup
- Up to 1/3 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- ¾ tsp sea salt
- Whisk the maple syrup, ¼ cup olive oil, mustard, vinegar, and salt together in a medium bowl or shake it all together in a mason jar. Whisk in additional olive oil in small increments up to 1/3 cup total until you reach your desired dressing consistency. Vinaigrette will keep in the refrigerator for about 1 week.
Smells Like Home original