Shallot Apple Cider Vinaigrette

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  • 2 tsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • 2 tsp pure maple syrup or honey
  • 1 shallot minced
  • ½ cup extra virgin olive oil
  • sea salt to taste
  • ground pepper to taste
  • Whisk the Dijon mustard, apple cider vinegar, maple syrup and shallot in a small bowl.
  • In a steady stream, slowly whisk in olive oil until emulsified.
  • Season to taste with salt and pepper. Keeps well in a jar in the refrigerator for 6-7 days.