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Recipe

Sherry Maple Vinaigrette

Yield: Yields about 1-1/2 cups.

You can use walnut oil for some of the peanut oil.

Ingredients

  • 1/3 cup sherry vinegar
  • 1 tsp. Dijon-style mustard
  • 2 Tbs. maple syrup
  • 1 Tbs. finely chopped shallots
  • 1 cup peanut oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 80
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 100
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.

Reviews

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Reviews

  • fcar | 09/27/2010

    Great dressing for the butternut squash salad... I just mix the vinaigrette without the oil. I find drizzling the oil on the salad then toss lightly than add vinaigrette this saves on using all that oil. I also used a mild fruity extra virgin olive oil.

  • Cobaltoo | 07/08/2009

    This is my family's all time favourite salad dressing - on any salad. My husband pesters me to make it! I use olive oil instead of the peanut oil.

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