Maple Mustard Vinaigrette

Blend a bright and versatile vinaigrette and toss with a fruit salad or a fresh crunchy vegetable salad, and also as a dip for sticks of cucumber, celery, carrots and chips.
Prep Time : 19 minutes
| |
Servings : 8

Plan for Everyone – Salads with a Maple and Spicy Beer Mustard Vinaigrette

The joining of maple syrup and Spicy Beer Mustard blends the essence of each into a dressing that compliments both an apple/grape and roasted pecan salad  or a lettuce, tomato, cucumber, carrot combination.

The simple recipe is fun to make, and may be blended  weeks prior to serving, and refrigerated.  My lettuce, apple, green grape and roasted pecan salad dressed with Maple and Spicy Beer Mustard dressing prompted  kudos from guests and family.

These salads contribute a crispy crunch and spicy flavors to the Holiday table.

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Maple Mustard Vinaigrette

Blend a bright and versatile vinaigrette and toss with a fruit salad or a fresh crunchy vegetable salad, and also as a dip for sticks of cucumber, celery, carrots and chips.
Course Appetizer, Salad
Cuisine American
Keyword appetizer, Spicy Beer Mustard, salad, easy, vegetable dip
Prep Time 19 minutes
Servings 8

Equipment

  • 1 blending stick or a smaller blender than a food processor the ingredients need to emulsify and the blade of the blender must thoroughly blend the ingredients. Double the ingredients if you are using a food processor.

What You'll Need:

  • ¼ cup rice or fruit based vinegar for a fruit salad vegetable salad use cider vinegar
  • 2 Tb. maple syrup
  • 2 Tb Spicy Beer Mustard
  • 1 clove garlic (medium size)
  • 2 Tb chopped shallots/or green onions, white portion
  • ½ cup Canola oil, grape seed oil, or a nut (walnut) oil
  • salt and freshly ground pepper to taste
  • pinch of red pepper flakes to taste

Fruit Salad

  • 4 Honey Crisp apples skin on and cut into a medium dice
  • 1 ½ cups green seedless grapes cut in half
  • ½ cup roasred pecans

How To Prepare:

  • Add vinegar, maple syrup, mustard, garlic and shallots to a straight sided container with approxinately a 4-5 inch base. With a stick blender begin blending the sliced onions, chopped garlic, Spicy Beer Mustard, vinegar, salt and pepper.
  • Slowly add the oil and blend until emulsified. Taste and add salt and/or red pepper flakes if desired
  • Store in a covered jar in the refrigerator for up to a month.
  • Com,bine the salad ingredients and dress with the Maple, S[icy Beer Mustard Vinaigrette
  • I like a fruit salad made with chopped apples, green grapes and roasted pecans
  • I also like using a rice and/'or fruit based vinegar for the fruit salad dressing
  • Serve chilled

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