As you know from previous posts, my favorite homemade salad dressing is Basil Vinaigrette. It was atop every salad I served at the Governor’s Mansion during the nineties. But it requires fresh basil, which I have difficulty growing in my condo kitchen or on my sunless deck. At the farm, I have a prolific patch of basil that keeps me well supplied during the summer months. But I digress.
What I want to tell you about today is another vinaigrette that I love. This one you can probably prepare right now. All ingredients are likely to be in your cabinet just waiting to be whisked together for this sweet-tangy Maple Mustard Vinaigrette.
It works on green salads, roasted vegetables, as well as beet salads and chunky chicken salads. Since the mustard acts as an emulsifier, it doesn’t separate like so many homemade dressings.
If you’re just getting into making your own dressings, here’s an item that might make the transition easier: the handy Chef’n Emulstir bottle. It costs about $15 at Amazon and offers an easy way to mix, emulsify, store, and pour your dressings. Take a look at their short video clip.
Maple Mustard Vinaigrette
- 1/4 cup olive oil
- 2 Tbs. shallots or 1 clove garlic
- 2 Tbs. real maple syrup
- 1 Tbs. Dijon mustard
- 1 Tbs. vinegar (sherry, apple cider or white balsamic)
- salt and pepper
Whisk all ingredients together and serve over salad or vegetables. Below is a great recipe for using Maple Mustard Vinaigrette for an elegant salad.
Butternut Squash, Fig, and Goat Cheese Salad
- 1/2 cup pecans chopped
- 1 butternut squash, peeled and cut into 1/2″ cubes
- 1 medium onion
- 1/8 cup olive oil
- 1 tsp. salt
- 1/4 tsp. pepper
- 8 cups lettuce or mixed greens
- 1/2 cup goat cheese, crumbled
- 4 dried figs, sliced