It’s been so hot and so sticky this summer that salad is on the menu pretty much every night. In an effort to get away from the multi-ingredient ranch and caesar dressing, already bottled and ready-to-go in the fridge, I’ve been throwing together one of my favorite vinaigrettes. Sometimes a simple dressing is all a salad needs.
We’re drowning in homegrown spinach – so a simple spinach salad fits perfectly with this simple dressing. The dressing is extremely adaptable and customizable to whatever greens and toppings you have. I made the basic one tonight, but I’ll give you an idea of what substitutions you could make or additions to add below. Oh, and FYI it’s more than a salad dressing – I’ve used this as a quick marinade for grilled boneless pork chops… delicious!!
- 4 tbsp pure maple syrup (preferably "Dark-Robust")
- 3 tsp dijon mustard
- 2 tbsp apple cider vinegar (you can substitute whatever vinegar pairs best with your dish)
- 1/2 cup evoo
- fresh ground pepper to taste
Add all ingredients into a jar with a tight-fitting lid. Shake very well. Add pepper to taste.
- add 1 tbsp of finely chopped shallot and let sit for a bit (great for when there's bacon on the salad or if using as a marinade)
- GARLICCCCCCC!!!! a must if you're making a marinade
- add the juice of 1/2 a lemon for a little zing
- add fresh chopped herbs (basil, thyme, dill, or lemon balm) - tasty on delicate greens
- use a grainy, spicy, or milder mustard to add a different taste or to add texture
- play around with your vinegar choice - try using some infused vinegar (basil infused is great!), but raw ACV is a great choice for some added health benefits