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Maple Vinaigrette

I especially love this Maple Vinaigrette, and intentionally chose extra dark pure maple sirup for it’s deep, smoky notes. With the added herbs and shallots plus the mild oil and vinegar, this dressing is a wonderful compliment to any salad or as a drizzle for grilled chicken or tuna steak or even as a marinade for steak!

Course Salad
Prep Time 5 minutes
Servings 8
Author Emily Schuermann

Ingredients

  • ¼ c olive oil extra virgin
  • ¼ c pure maple sirup
  • ¼ c unseasoned rice vinegar or Champagne vinegar
  • ½ tsp fine sea salt
  • ½ tsp  finely ground pepper
  • ½ tsp fresh parsley, finely chopped
  • ½ tsp shallot, finely chopped

Instructions

  1. Combine all ingredients in a small mixing bowl, whisk vigorously to emulsify.

  2. Drizzle over salad, serve as a glaze for fish or chicken or as a dipping sauce for fresh vegetables.

  3. Lasts refrigerated up to 2 weeks.