Food
Maple Dijon Cream Dressing
By Yankee Magazine|Apr 21 2002|
This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.
Yield
1-3/4 cups or 7 servings
Ingredients
1/4 cup extra light olive oil
1/2 cup salad oil
2-1/2 tablespoons Dijon-style mustard
3 tablespoons dark maple syrup
2 tablespoons balsamic vinegar
1/4 cup half-and-half
dash of salt
1 clove garlic, scored
Instructions
Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.
I used this dressing on a salad of mixed greens, fresh blueberries, and pecans. Delicious!
This recipe is wonderful! I added the extra
vinegar to give it a sharper taste. I served
this over mesclun greens with crumbled
gorgonzola, dried cranberries and pecans.
I also marinated the shrimp in salt, pepper andmaple syrup, then grilled and served it over the top. It was delectable!
This combination makes for a great summer meal –
not too heavy, and very satifying.
Every time that I have served this salad dressing it has received rave reviews. Everyone wants the recipe. Not only is it an excellent salad dressing, it is wonderful with chicken strips or wings.
Yummy dressing and very easy. Keeps in refrigerator for at least a week in a glass jar.