Maple Vinaigrette
The perfect springtime compliment to mixed greens, bitter lettuces like radicchio, frisée or endive, and roasted root vegetables.
Ingredients
3/4 cup extra virgin olive oil or unrefined sunflower oil
2 Tbsp. apple cider vinegar
2 Tbsp. red wine vinegar
2 Tbsp. real maple syrup
2 tsp. Dijon or stoneground mustard
2 tsp. minced fresh chives
1 tsp. fresh thyme, finely minced
1/2 tsp. sea salt, or to taste
Fresh black pepper to taste
Makes 1 1/2 cups
Directions
In a large bowl, whisk all ingredients until well combined, or use a blender or food processor. Season with salt and pepper to taste.
Transfer to a glass jar and serve immediately or refrigerate. This will keep for up to a week in the fridge.
Suggestions
Toss this vinaigrette with mixed greens, bitter lettuces like radicchio, frisee or endive, and roasted root vegetables.
Substitute good quality mayonnaise for the olive oil to create a creamy dressing for a shredded cabbage slaw or a dip for oven-fried potatoes.
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