New Hampshire Maple-Mustard Salad Dressing

by Cate on March 11, 2004

Print a PDF of this recipe here.

1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk. Yield: about 3/4 cup

Sweetnicks’ Notes: Excellent.

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