Maple Shallot Vinaigrette

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Maple Shallot Vinaigrette

 

1 teaspoon olive oil

1 small shallot, minced

3 tablespoons real maple syrup

3 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

salt and freshly ground pepper to taste

1/4 cup canola oil

 

Start by heating the olive oil in a small saucepan over medium heat until hot.

Sauté the shallot until soft and translucent, about 1 minute.

Remove the shallots to a bowl for making salad dressing. I like using a recycled

jar with a lid that I can store the extra dressing. Add the maple syrup,

balsamic vinegar, mustard and just a pinch of salt and pepper. We will adjust

seasonings at the end.

Now comes the critical step of adding the canola oil to the bowl. You want to

add the oil slowly and in a steady stream while you are either whisking with a

small whisk or mixing with a fork but don’t stop blending.

This will help emulsify the oil and the vinegar, two substances that don’t like

to stay mixed together. The mustard also helps by acting as an emulsifying

agent. When you are done adding the oil to the dressing, let it sit for a bit

to meld flavors.

You can serve right away, but you may find the dressing even better in a few

hours or even the next day.

Serve this with a nice selection of mixed greens.

 

 

 

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