I was checking out all the great recipes everyone's been posting, when I came across this dressing from TeamSugar member FinnLover. She's based in Québec, and finally caved in to the local maple syrup frenzy. Lucky for us, it's resulted in a yummy looking maple-balsamic dressing. To get her recipe and try it for yourself, read more.
Submitted by TeamSugar member FinnLover
Tyler Florence's Fall Salad, Tyler's Ultimate
The Province of Québec is the world's largest producer of maple syrup and every year, during the months of March and April when the production takes place, happens some kind of maple frenzy. Wherever you go, restaurants have maple dishes on their menus (pie, cake, pork, salmon...). So last week, I decided to make this sweet and simple dressing. It was fast, easy and tasted great. Tyler's recipe called for candied pecans and pears, but since I had none of that on hand I made a simple green salad.
Ingredients
- 1 small shallot, finely chopped
- 1 teaspoon Dijon mustard
- 2 teaspoons Balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup
- salt and pepper to taste
Directions
1. Mix together the shallot, Dijon mustard and Balsamic vinegar.
2. Slowly add the olive oil while you whisk to emulsify.
3. Add the maple syrup, mix well, and season with salt and pepper to taste.
4. Serve with the greens of your choice. I used Romaine because that's all I had, but endives, radicchio or baby spinach would have been great too.
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Sounds delicious!