I made this Maple Dijon Vinaigrette with a specific salad in mind for a party I catered recently. Once I made a big batch of it, it occurred to me that it’s quite possibly the perfect simple dressing to have on hand for all your Fall and Winter salads.
Maple Dijon Vinaigrette is a little tangy and a little sweet. It only takes a handful of easy to find ingredients to make, and with an immersion blender, only will take up about 90 seconds of your day.
I especially love it on a salad of arugula, pears, blue cheese, roasted delicata squash, pepitas, and pomegranate arils. (Find the recipe for that here!)
It’s also lovely on just about any salad, drizzled over roasted veggies or roasted chicken, on pork chops (like the Sheet Pan ones I made recently), or on a grain bowl.
What I’m saying here is make a batch and drizzle it on everything. You’re going to be fine.
perfect for all your fall & winter salads, and so easy to make!
- 1 tablespoon + 1 teaspoon maple syrup
- 1 tablespoon dijon mustard
- 1/4 teaspoon dried thyme, (or 1/2 teaspoon fresh thyme leaves)
- 1/4 teaspoon sea salt
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- In a 2 quart jar, blend the maple syrup, dijon mustard, thyme, salt, and vinegar with an immersion blender for 30 seconds or so, until well blended.
- Pour in the olive oil with the motor running, continue blending until it’s emulsified.
- Store in a jar at room temperature for about a week, or refrigerate if storing longer. It will likely separate when refrigerated and brought back to room temperature, but will come back together when you shake it.
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