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!
- 1 large shallot, minced
- 1⁄2 cup maple syrup
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup olive oil
- salt and pepper
- Mix shallots together with the maple syrup and balsamic vinegar.
- Add the olive oil in a thin stream, whisking until dressing has emulsified.
- Season with salt and pepper to taste.
- Serve over mixed organic greens.
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.
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.