Maple-mustard vinaigrette

Maple-mustard vinaigrette

Maple syrup isn't only for pancakes, French toast, and waffles. It is also an ingredient in a great salad dressing.

The recipe makes enough dressing for about 4 salads. The amount of sugar and fat in each salad for 4 people is very moderate and easily can be part of a healthy diet.

Topped with pan-roasted salmon or chicken, a big salad of fresh farmers market lettuce with maple syrup-mustard vinaigrette makes a great one-dish meal.

Servings: 4 salads, each serving 4 people


  • 4 tablespoons white wine vinegar
  • 1 large shallot, peeled and finely diced
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon Dijon mustard
  • 1/3 cup maple syrup
  • 1/2 cup extra virgin olive oil


  1. Whisk the first 5 ingredients or blend them in a blender or food processor. Whisk/blend the oil in a slow stream (I am not sure why it's supposed to be in a slow stream — I often just add it all, whisk away, and no one has ever complained).
  2. Dress your salad. Toss it and top with a protein source.