Put syrup on your salad with this Maple Vinaigrette Dressing Recipe from "The Official Vermont Maple Cookbook," Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.
- 1 teaspoon dry mustard
- 1/2 teaspoon dried basil
- 1/4 cup balsamic or good quality wine, cider or maple vinegar
- 1/2 cup Pure Vermont Maple Syrup
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.