Maple-Mustard vinaigrette

Contributed by Preston Maring, MD

Maple-Mustard vinaigrette
I have offered a recipe in the past that combines brown sugar and mustard to make a wonderful caramelized glaze for salmon. This week's recipe is a way to get similar flavors, but in a more versatile way. Maple syrup isn't only for pancakes, French toast, and waffles. It is also an ingredient in a great salad dressing passed along to me years ago by my sister in the Midwest. When you read the recipe, you may gasp reading about the amount of maple syrup used and wonder how I could possibly consider promoting this indulgence. It's simple. The recipe makes enough dressing for about four salads. The amount of sugar and fat in each salad for four 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
  • ½ cup extra virgin olive oil


Whisk the first five 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). Dress your salad. Toss it and top with a protein source.

Nutrition information (per serving)