I rarely buy store-bought dressings. I’ll admit bottled dressings are convenient, but even the ones with all natural ingredients taste fairly processed. Once you get in the habit of making your own dressing, the extra 5 minutes it takes seems like nothing. Plus, the finished product is so fresh and flavorful – that 5 minutes is time well spent!
This maple-dijon dressing is a great compliment to pretty much any salad, but I especially love it on chopped salad with apples and bacon, my classy spinach salad, and romaine salad with endive, pear and feta. I make this all the time. At least once a week:)
This dressing uses real maple syrup. It just won’t taste the same if you try to use pancake syrup (a.k.a. high fructose corn syrup). I have an aunt and uncle who own Belvidere Syrup Company and make small batch, wood fired, pure Vermont Maple Syrup and that’s what I use in my recipe. (This syrup is great over pancakes too!)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine the dressing in a glass or plastic container with a tight-fitting lid. Add each ingredient to the jar - saving the salt and pepper until last. Screw on your lid and shake.
- After a minute, the dressing should be nicely emulsified thanks to the dijon mustard. Shake it well again right before pouring over your salad.
- Store dressing in the fridge for up to 2 weeks.