Saturday, November 20, 2010
Maple Walnut Vinaigrette
1/4 c apple cider vinegar
1/4 c maple syrup (use the real stuff, not pancake syrup)
1/2 c walnut oil (this is available at stores like Whole Foods, as well as specialty kitchen stores. It's a little pricey, but worth it. If you aren't a huge fan of walnuts, do half walnut oil and half canola or safflower oil.)
1 tsp dijon mustard
1 shallot, minced
Salt & pepper
In a bowl, combine the vinegar, syrup and mustard. While whisking (or stirring with a fork if that's your steez), slowly pour in the oil. Doing it this way helps the dressing emulsify, which means it'll be less likely to separate later. Once all of the oil is incorporated, stir in the shallot and add salt & pepper.
This dressing will keep in the fridge for a month or so, but you probably won't have it around that long.
I like this dressing served over a salad with: spring mix, dried cranberries, diced apples and toasted walnuts. Seriously. Your tastebuds are moshing.