Sunday, 19 April 2015

A bright spark of summer any time of year recipe: Maple- Mustard dressing

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Holiday collection by ATCO blue fame collection

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.