This Maple Balsamic Vinaigrette strikes the perfect balance between tangy and sweet—deep, rich balsamic vinegar meets the warm caramel notes of pure maple syrup. The addition of shallot adds subtle sharpness, while a neutral oil gives the dressing a velvety finish. Ideal for green salads featuring fruit, especially blueberries, it also doubles beautifully as a glaze or finishing sauce for grilled pork, chicken, or roasted vegetables.
INGREDIENTS:
1/4 cup Balsamic vinegar
2 tablespoons maple syrup
1 tablespoon minced shallot
Salt and fresh ground pepper, to taste
3/4 cup grapeseed oil (or other neutral flavored oil)
METHOD:
In a blender or food processor, combine the balsamic vinegar, maple syrup, minced shallot, salt, and pepper. Blend until smooth.
With the motor running, slowly drizzle in the oil in a thin, steady stream until the vinaigrette becomes thick and emulsified. Taste and adjust seasoning if needed.
Transfer to a jar or bottle with a tight-fitting lid. Refrigerate and use within one week. Shake or whisk before serving.
SERVING SUGGESTIONS:
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Toss with mixed greens, blueberries, and toasted nuts.
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Drizzle over grilled pork tenderloin or chicken.
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Spoon over roasted beets or squash.
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Use as a glaze for baked salmon or carrots.
YIELD: 1 cup
