I got this dressing from Gwyneth Paltrow’s cookbook and it is very easy and very tasty. Everyone is always looking for new dressing for their salad. The reason I was attracted to this one was because I had never used maple syrup in a salad dressing before. How bad can it be if it has maple syrup in it??? It’s delicious. This recipe was originally posted in 2011 when I discovered the recipe and has gone on to be an absolute staple in our house. Make it your new “go to ” salad dressing and you won’t be sorry. Using all staples that we all should have in our pantry.
Ingredients:
2 teaspoons Dijon mustard (I use Grey Poupon and probably heap those teaspoons)
2 teaspoons real Vermont Maple Syrup
1/4 cup red wine vinegar
2 tablespoons Canola or Vegetable oil
1/2 cup olive oil
Kosher salt and freshly ground black pepper, to taste
Directions:
Whisk together the mustard, maple syrup, and vinegar in a bowl. Slowly whisk in the oils, and season to taste with salt and pepper. I probably add about 1/4 teaspoon of kosher salt and if it needs more I add a bit, and then a few turns of the pepper mill.
Cooking with Candi 
Reblogged this on Cooking with Candi and commented:
Perfection in a bottle and so so easy to make. Salad dressing I will be making for Thanksgiving.
It sounds fantastic. I also found one…but it’s a bit more time-consuming, as it includes juice and zest of both lemon and orange, with diced shallots, a lighter white vinegar (like rice vinegar, unseasoned), and olive oil. Season as required.
My question is…why even use the canola or veg oil above…as opposed to all olive oil?
Thanks again!