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.
Topics: Recipes |