Sweet maple syrup, tangy Dijon mustard, apple cider vinegar, and plenty of garlic make this a particularly good vinaigrette for fall. It has enough body and acidity to stand up to hearty ingredients like kale, roasted squash, grains, apples, pears, toasted nuts, and aged cheeses.
Use it for grain bowls, roasted vegetable salads, shaved Brussels sprouts, or any autumn salad that needs a little sweetness and brightness.
INGREDIENTS:
3 to 4 small garlic cloves, peeled
2 to 2 1/2 tablespoons pure maple syrup
1 1/2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
1/2 cup neutral-flavored oil, such as avocado or grapeseed oil
1/2 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
METHOD:
Combine the garlic, maple syrup, Dijon mustard, and apple cider vinegar in a blender carafe or tall blending jar.
Blend until the garlic is finely puréed and the mixture is smooth.
With the blender running, slowly drizzle in the neutral oil, followed by the olive oil, blending until the vinaigrette is fully emulsified and creamy.
Season to taste with kosher salt and freshly ground black pepper.
Transfer to a clean jar and refrigerate until ready to use. Shake or whisk well before serving if the dressing separates.
NOTE:
Using an extra clove of garlic gives the vinaigrette a slightly thicker texture as well as a more pronounced garlic flavor.
Our Favorite Fall Salad
This vinaigrette is especially good with a hearty combination of farro, roasted delicata squash, kale, toasted pecans, dried cranberries, and crumbled feta or goat cheese. For an easy main-dish salad, combine:
4 cups chopped kale
2 cups cooked farro, cooled slightly
1 medium delicata squash, roasted in half-moons
1/2 cup toasted pecans
1/3 cup dried cranberries
1/2 cup crumbled feta or goat cheese
Toss the kale with a few spoonfuls of Maple Dijon Vinaigrette first and let it sit for 5 to 10 minutes to soften slightly. Add the farro and roasted squash, then gently toss with enough additional vinaigrette to coat. Finish with the pecans, cranberries, and cheese.
For even more fall flavor, add thinly sliced apple or pear just before serving.
YIELD: Makes about 1 3/4 to 2 cups
