Maple Vinaigrette

Maple Vinaigrette

A tangy, slightly sweet dressing that whisks together in minutes.

Total 8 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances rich maple syrup with sharp apple cider vinegar and a hint of Dijon mustard for a dressing that clings well to salad greens. It works equally well drizzled over roasted vegetables or used as a marinade for chicken, and comes together quickly with just a whisk or jar.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper.

  2. Whisk the mixture until the mustard and maple syrup are fully incorporated, about 30 seconds.

  3. While whisking continuously, slowly drizzle in the olive oil in a thin stream until the vinaigrette is emulsified and slightly thickened.

  4. Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed.

  5. Transfer the vinaigrette to a sealed jar or airtight container and store in the refrigerator for up to 1 week. Shake well before each use, as the oil and vinegar will separate.

Rate this recipe

★ 3.9 (1)

Maple Vinaigrette

This vinaigrette balances rich maple syrup with sharp apple cider vinegar and a hint of Dijon mustard for a dressing that clings well to salad greens. It works equally well drizzled over roasted vegetables or used as a marinade for chicken, and comes together quickly with just a whisk or jar.

8 min 16 oz 90 cal

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl or jar, combine the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper.

  2. 2

    Whisk the mixture until the mustard and maple syrup are fully incorporated, about 30 seconds.

  3. 3

    While whisking continuously, slowly drizzle in the olive oil in a thin stream until the vinaigrette is emulsified and slightly thickened.

  4. 4

    Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed.

  5. 5

    Transfer the vinaigrette to a sealed jar or airtight container and store in the refrigerator for up to 1 week. Shake well before each use, as the oil and vinegar will separate.