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.
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
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.
Candy— I’ve been making this for years with white wine vinegar, softens the dressing so you really get the maple flavor. I use it with this salad. Try it. You can roast the brussels sprouts in 400 oven until super crispy—that’s the key. I bet even Joel will like this. 2 pounds brussels sprout, cut in half 1 package frisee , torn into pieces 1 package arugula leaves, stemmed, torn into pieces red onion, thinly sliced ⅔ cup dried cherries 1 small package haricot vertes–french green beans ⅓ cup sliced almonds ⅓ cup bleu cheese, crumbled maple dressing Heat 1/3 of inch of oil in a sauté pan. Add brussels sprouts and sauté until brown and crispy. Cook green beans in boiling water until crisp tender, place in ice bath. Add rest of ingredients, add frisee and arugula last.
ah Julie this sounds amazing, thanks for the tip and for that amazing recipe. I will try it, but no blue cheese for me… it is the one thing I just can’t bring myself to eat. xoxooxo
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