Sharon's Recipes

DECEMBER: Maple Vinaigrette

A friend gave me this recipe one year and it remains my fall favorite in a salad with apples or grapes, nuts and creamy Vermont goat cheese.  I could eat this everyday for lunch in October and November.  Even in December when the apples are so fresh and crisp.  I took a bottle of this dressing to school one weekend last October and they cleaned the bowl three days in a row.

Ingredients:

1 cup of olive oil
3/4 cup of fresh lemon juice
1/4 cup of Maple Syrup
1/4 cup of Dijon Mustard
1/4 cup French’s Mustard

Combine last 4 ingredients.  Whisk in olive oil. Keep in a glass jar.

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