Shallot Maple Vinaigrette

Originally my mom taught me a version of this recipe. She used a bit more cider vinegar then I typically do, which is also delicious. I would always dip a spoon into the blender right away because the flavor is addicting. This is a kitchen staple for us. I love it on arugula, romaine, spinach, mixed greens, kale, etc. and the greens can be raw or cooked. It’s brilliant on a buddha bowl with grains and roasted veggies and it’s even delicious as a dip for raw veggies.

This makes just under a cup of dressing so you can keep it in a sealed mason jar to use for the week. This recipes doubles beautifully if you need it for a group.

What you need:
1 medium shallot, quartered
1/4 cup real maple syrup
1/4 cup extra virgin olive oil
1/4 cup neutral oil - I like sunflower oil
2 Tablespoons water
1 Tablespoon raw apple cider vinegar
2 Tablespoons dijon mustard
1/4 tsp kosher salt

Put everything into a food processor or blender and blend until smooth. It will keep in the fridge for at least a week. Keep in mind, it will thicken up in the fridge so you can either let it come to room temperature before using or just add a few teaspoons of water to the jar and shake it up before serving.

Cooking Tip: Mustard works as an emulsifier — this means it keeps the mixture together, so that the oil and other liquids won’t separate, making it a perfect ingredient in vinaigrettes and dressings.