Adapted from Eating Well magazine
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons pure maple syrup (Grade B, if you have it)
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
Whisk all til thoroughly blended. Makes a scant 1/3 cup.
Tuesday, January 1, 2008
Maple-Balsamic Vinaigrette
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