Recipe from the Maple Syrup Cookbook by Ken Haedrich
3 tablespoons balsamic vinegar
2 tablespoons pure maple syrup
Juice of 1 lime (about 1 tablespoon)
1 clove garlic, minced
1 teaspoon finely chopped fresh cilantro
1 teaspoon dry mustard
1 cup extra-virgin olive oil
Salt and ground black pepper
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Combine the vinegar, maple syrup, lime juice, garlic, cilantro, and mustard in a food processor or blender.
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With the motor running, slowly pour the oil in through the feed tube until the dressing is emulsified. Add salt and pepper to taste.
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Transfer to a bottle and refrigerate. The dressing may be stored for several weeks. Shake well before using.
Yield: About 1-1/2 cups
Janice Wentworth of the Warren Farm & Sugarhouse in North Brookfield, Massachusetts, adapted this recipe from Sweet Maple: Life, Lore & Recipes from the Sugarbush, which was co-published in 1993 by Vermont Life magazine and Chapters Publishing. The lime juice and cilantro give it the Southwestern flair that Jan's family loves This dressing brings out the fruit flavor in any green salad with fruit in it.