Tuesday, 10 June 2014

The dressing - Maple- Mustard dressing

Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

This dressing is best to subtle, delicate greens like Boston, Bibb, or about any other butter head lettuce.
1/2 cup maple syrup
2 tsp. finely chopped shallots
3 tsp. whole grain Dijon mustard
2 tsp. red wine vinegar
1 tsp. canola oil
1/4 tsp. freshly ground black pepper
1'8 tsp. salt
Combine all ingredients in a medium bowl, stirring with a whisker. Store, covered in refrigerator for up to 1 week. Yield about 3/4 cup. Serving size: 1 tsp.

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