MAPLE DIJON VINAIGRETTE — This sweet and tangy dressing, featuring Dijon mustard and maple syrup, is perfect for fall salads, or any time of year.
There must be a million kinds of salad dressings available, whether you purchase them or make them from scratch, but this Maple Dijon Vinaigrette is my favorite all-purpose salad dressing ever!
This dressing is easy to make and uses simple ingredients that you probably have in your pantry or refrigerator right now.
And it will keep in the refrigerator for up to a week, but I promise, if you eat salads often, it won’t last that long.
It’s definitely the maple syrup that makes this otherwise ordinary vinaigrette so special, so don’t skimp on the syrup.
Use 100 percent pure maple syrup in this recipe for the best, most tasty results.
Obviously the maple flavor makes this a perfect dressing for fall salads, like this Kale, Bacon and Cranberry Salad.
But this vinaigrette is too fabulous to just use for a few months of the year. I make it and enjoy it year-round on almost any kind of salad.
This dressing comes together beautifully in a blender, but a good old-fashioned whisk works too.
I like to store this dressing in a Mason jar so I can give it a good shake each time I use it. So simple!
If you’re looking for a flavorful go-to salad dressing that’s perfect for almost any occasion, this Maple Dijon Vinaigrette is the one! I hope you love it as much as I do
Be sure to save this Maple Dijon Vinaigrette recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Maple Dijon Vinaigrette
- Garlic
- Apple cider vinegar
- Maple syrup
- Dijon mustard
- Olive oil
- Salt and pepper
Maple Dijon Vinaigrette
Ingredients
- 2 cloves garlic
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 1/4 cups olive oil
- Salt and pepper to taste
Instructions
- Add the garlic, vinegar, maple syrup and mustard to a blender and process until smooth.
- With the blender on low speed, slowly drizzle in the olive oil until the dressing is thickened and emulsified, at least 30 seconds.
- Season with salt and pepper, to taste. Transfer to a covered container or jar and refrigerate until ready to use. Store leftovers in the refrigerator for up to one week
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Nutrition
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Who Dished It Up First: Adapted from More Mandy’s
