A few weeks ago Tara of Crumbs On My Keyboard Wrote this post about Grade B maple syrup. She explained the labor of love that goes into making one gallon of the syrup. The following Saturday, I brought home a jar of the dark syrupy goodness. I spooned it over my Greek yogurt every morning and for dinner made Tara’s maple vinaigrette. By the time I finished my salad, I was wiping my plate clean with pieces of bread.
I also made sure there was enough left over for Nick and I to take to work the next day.
April 4th, 2008 by Tara
Makes ½ cup
1 tablespoon minced shallot
1 teaspoon canola oil
3 tablespoons Grade B maple syrup
3 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
¼ c canola oil
Pinch of kosher salt
Pinch of freshly ground black pepper
Heat 1 teaspoon canola oil in a small sauté pan over medium heat. Sauté 1 tablespoon finely chopped shallots in the hot oil just until soft and fragrant, not brown (about 1 minute). Transfer hot shallots to a small mixing bowl. Add maple syrup, balsamic vinegar, Dijon mustard, salt and pepper. Add ¼ cup canola oil in a slow, steady stream, whisking constantly to combine all ingredients. Cover and refrigerate several hours before serving to allow the flavors to meld together.