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.
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.
Ingredients
- 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
Instructions
- 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.¼ cup rice or fruit based vinegar for a fruit salad, 2 Tb. maple syrup, 2 Tb Spicy Beer Mustard, 1 clove garlic (medium size), 2 Tb chopped shallots/or green onions, white portion
- Slowly add the oil and blend until emulsified. Taste and add salt and/or red pepper flakes if desired½ 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
- 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