Maple & Shallot Vinaigrette

Photography, Foodivine studio

  • Credits : Canadian Living Magazine: December 2022



In small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 2 tsp maple syrup and 1 tsp Dijon mustard. Add 2 tbsp finely chopped shallot. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

Makes about 1/2 cup.

Share X
Dressings & Sauces

Maple & Shallot Vinaigrette