Cider-Maple-Dijon Vinaigrette¶

Slightly adapted from Ashley Christensen, Poole’s

Ingredients

• 2 teaspoons minced shallots
• ⅓ cup cider vinegar
• ⅓ cup maple or sorghum syrup
• ⅓ cup whole-grain mustard
• 2 tablespoons Dijon mustard
• 1 cup neutral vegetable oil
• Salt

Directions

To make the vinaigrette, place the shallots and vinegar in a small bowl and let soak for at least 15 minutes.

In a large mixing bowl, whisk together the shallots with their vinegar, the syrup, and the mustards until combined. While whisking, slowly add the oil in a thin stream to emulsify. Season with salt to taste.