Maple-Mustard Vinaigrette

We had friends bringing us fresh razor clams and trout they freshly caught on Sunday. We made a huge clam & trout feast along with a beautiful salad topped with this maple-mustard vinaigrette and fresh bread. I really loved how sweet and tangy this vinaigrette was. It paired great with the salad I served and was a big hit with everyone.

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.


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Maple-Mustard Vinaigrette

Ingredients:

3 tbsp canola oil
1 tbsp olive oil
2 tbsp real maple syrup
3 tsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 clove of garlic, minced
Se salt and freshly ground pepper, to taste

Directions:

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.

Recipe and photos by For the Love of Cooking.net

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16 Responses to “Maple-Mustard Vinaigrette”

  1. 1

    Pamela @ Brooklyn Farm Girl — May 13, 2013 @ 9:30 pm

    I am currently obsessed with trying new recipes for dressings, so thank you! I love the mustard addition.

    [Reply]

  2. 2

    Just a girl from aamchi mumbai — May 14, 2013 @ 1:18 am

    Wow looked different and interesting. Love your posts.

    [Reply]

  3. 3

    Becki's Whole Life — May 14, 2013 @ 4:31 am

    What a great dinner you had! This dressing sounds yummy and I love the sweet/sour combo.

    [Reply]

  4. 4

    Jenn — May 14, 2013 @ 5:33 am

    I’ve been on a big homemade salad dressing kick. I’m trying just about anything and have loved pretty much all of them. I will definitely put this on my list of ones to try.

    [Reply]

  5. 5

    Andrea@WellnessNotes — May 14, 2013 @ 6:23 am

    I appreciate a little sweetness in salad dressings more and more. This sounds delicious!

    [Reply]

  6. 6

    Jersey Girl Cooks — May 14, 2013 @ 7:57 am

    Great dressing. The seafood feast sounds great too!

    [Reply]

  7. 7

    Daniela — May 14, 2013 @ 1:21 pm

    What a great combination of flavors!
    Must try it for my next summer salad:)

    [Reply]

  8. 8

    Hannah @ CleanEatingVeggieGirl — May 14, 2013 @ 1:46 pm

    This sounds great! I really need to start making my own dressing instead of buying the bottled kind. Thank you for sharing such an easy recipe :) .

    [Reply]

  9. 9

    The Café Sucre Farine — May 14, 2013 @ 2:14 pm

    Sounds deeeeelicous!

    [Reply]

  10. 10

    Joanne — May 14, 2013 @ 2:39 pm

    I love maple and mustard together! It’s one of my favorite dressing combos. Delicious!

    [Reply]

  11. 11

    vanillasugarblog — May 14, 2013 @ 5:14 pm

    there was a vinaigrette that jacques pepin made years ago, it was so good–I almost had the recipe memorized by heart.
    then my computer crashes and I lose a lot of recipes, that being one of them.
    this reminds me to start making it again.
    spring/summer is when I crave these kinds of tastes.

    [Reply]

  12. 12

    Words Of Deliciousness — May 14, 2013 @ 6:49 pm

    This dressing sounds great. I bet it went great with the clams and trout.

    [Reply]

  13. 13

    Angie@Angie's Recipes — May 15, 2013 @ 2:27 am

    Love the flavour combo of this salad dressing!

    [Reply]

  14. 14

    Scott — May 15, 2013 @ 10:10 am

    Sounds awesome! The only thing I have trouble with is Garlic’s representation in the picture, it is forever being bullied by the other ingredients. J/k – Great blog!

    [Reply]

  15. 15

    Rhonda — May 15, 2013 @ 6:04 pm

    I love this idea. Honey mustard dressing is delicious but I never thought to use maple!

    [Reply]

  16. 16

    Chris — May 21, 2013 @ 3:41 pm

    I love me some vinaigrette but I bet I use them more for marinades than I do on salads. Not that there’s anything wrong with that ;)

    [Reply]

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