OK – Here is the recipe for my maple vinaigrette. This recipe is SO simple (and delicious). I use it in several different applications. The easiest way to use this dressing is, as a dressing! The cool thing about this recipe is that it is great for a winter or a spring salad.
For a winter salad, slice some pears, add some craisins, crumbled blue cheese and cinnamon spiced pecans to assorted salad greens.
For a lighter, spring version, sliced strawberries, fresh blackberries, candied walnuts and crumbled feta added to baby spinach and tender leaf lettuce make a perfect sweet and crunchy salad.
I also like to use this dressing to make a veggie side dish. Here’s how… Toss together a bag of baby spinach, some toasted, slivered almonds, and a handful of crumbled, cooked bacon. Heat the maple vinaigrette in a saucepan until it is hot, but not boiling.
Pour the hot dressing slowly over the spinach and other ingredients, tossing and lightly coating them as you go. (Don’t over-dress it) The spinach will heat up and start to wilt creating a warm spinach side dish to go with any main entrée you are making!
- 1 Cup dark balsamic vinegar
- ½ Cup pure maple syrup
- ½ Cup water
- 2 cloves minced garlic
- Salt and pepper
- Whisk all ingredients together well
- Store in frig. Bring to room temp before using and whisk again to blend