Do your vinaigrettes change with the seasons?
They all start with similar ingredients, but it’s amazing how different the flavors become just by changing oils, vinegars, herbs and spices.
This is one of my favorite spring & fall salad dressings. It’s so simple to throw together. You probably have the ingredients already in your fridge and pantry. It starts off as many other vinaigrettes do with some olive oil, cider vinegar, shallots and Dijon mustard. But this turns into a smooth, tangy vinaigrette with the nutty addition of walnut oil and the rich sweetness of maple syrup.
In the fall and winter, I certainly cook and bake differently than I do in the warmer weather. And so I approach salads and salad dressings in much the same way. This maple walnut dressing is so nicely balanced. Sweet, nutty, salty and tangy. It’s just as perfect on a plate of greens as it is with autumn vegetables.
Success is being able to go to bed each night with your soul at peace.
- ½ cup of extra virgin olive oil
- ¼ cup of walnut oil
- 2 Tablespoons of pure maple syrup
- 3 Tablespoons of apple cider vinegar
- 1 teaspoon of Dijon mustard
- 2 Tablespoons of minced shallots
- salt & freshly ground pepper to taste.
- Place the oils, vinegar, maple syrup, vinegar, mustard and shallots in a small bowl. Whisk until combined. Season to taste with salt and pepper.