Maple Vinaigrette
Recipe type: Salad Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: about 6 servings
Maple and stone-ground mustard partner beautifully together, especially in this homemade maple vinaigrette. Amber-colored maple syrup provides just enough sweetness to counter the intense acidity of apple cider vinegar for a smooth, gently sweet dressing. This vinaigrette is particularly nice served over winter and autumn salads of arugula, apples, pears, hazelnuts and roasted squash.
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons Coomb's Grade A Maple Syrup
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons stone-ground mustard
  • 1 shallot, minced
  • ¼ teaspoon finely ground sea salt
  1. Spoon all the ingredients into an 8-ounce mason jar, and shake vigorously until the vinaigrette begins to emulsify. Serve immediately over fresh salad greens, or roasted or fresh vegetables.
  2. Store the vinaigrette at room temperature up to two days, or store it in the fridge up to one month. Shake the vinaigrette thoroughly before serving, to reintegrate the oil and vinegar. If you store the vinaigrette in the fridge, bring it to room temperature several hours before you plan to serve it as some olive oils will solidify when kept at cold temperatures.
Recipe by Nourished Kitchen at