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.
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Reviews (2 reviews)
-
fcar | 09/27/2010Great 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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