Dressings & Sauces

Maple Dijon Vinaigrette

This is the autumn workhorse dressing — sweet enough to tame bitter leaves like radicchio and kale, sharp enough to cut through roasted squash and cheese. Dijon is doing two jobs at once: it brings the mustard heat, and it acts as the emulsifier that holds oil and vinegar together so the dressing does not split in the jar. Real maple syrup matters here; the pancake-aisle version is corn syrup with colouring and will make it taste flat. One jar covers a week of salads.

Maple Dijon Vinaigrette
5 minPrep time
5 minTotal time
8Servings
110Kcal / serving

Ingredients

  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • 150ml extra-virgin olive oil
  • 1 small shallot, very finely minced
  • 1/2 tsp fine salt
  • Black pepper

Instructions

  1. Combine the base

    Put the maple syrup, Dijon, cider vinegar, shallot, salt and pepper in a jar. Screw the lid on and shake hard for 15 seconds until completely smooth.

  2. Emulsify

    Add the olive oil, seal, and shake vigorously for 30 seconds. The Dijon will pull it together into a thick, pale, glossy dressing.

  3. Adjust

    Taste on a leaf, not a spoon — dressing always reads sharper on its own. Add a splash more maple if it bites, a splash more vinegar if it is flat.

  4. Store

    Keep in the sealed jar in the fridge for up to 2 weeks. It will thicken and separate when cold; leave it at room temperature 10 minutes and shake before using.

It was made for our Shaved Brussels Sprout Salad and Massaged Kale Salad. For the underlying oil-to-acid maths, see Homemade Dressing Ratios.

The EasySaladBowl secretTwo tablespoons of Dijon is not a flavour choice, it is structural. Cut it back and the vinaigrette will split within an hour no matter how hard you shake.

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