Total Time
10mins
Prep 10 mins
Cook 0 mins

This recipe came from InStyle Magazine Nov 2007 issue. I made it with mixed organic greens as my family's Thanksgiving Dinner salad...everyone loved it! The salad didn't need anything other than the dressing and greens...it was perfect and simple!

Directions

  1. Mix shallots together with the maple syrup and balsamic vinegar.
  2. Add the olive oil in a thin stream, whisking until dressing has emulsified.
  3. Season with salt and pepper to taste.
  4. Serve over mixed organic greens.
Most Helpful

I am always a bit nervous about mixing sweet with sour flavours but this vinaigrette really works! I served it over a green salad and DH in particular loved it and went back for more. We'll be making this again for sure! Made for PAC Spring 2012.

Shuzbud March 25, 2012

Delicious vinaigrette that has a hint of sweetness but not overpowering. I used it on baby spinach and fresh Italian tomatoes from my garden. Made for PAC Fall 2009.

AcadiaTwo September 19, 2009