The Kitchen · Kitchen Basics
Maple Apple Cider Vinaigrette
From The Kitchen · a prep-ahead staple
Tangy, lightly sweet, and made for the cooler months — this is autumn in a mason jar.
Scale
Ingredients
- 1 cup extra-virgin olive oil
- ⅓ cup apple cider vinegar
- 1½ tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- 1 garlic clove, finely minced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Method
- Add all ingredients to a mason jar.
- Seal tightly and shake until well combined.
Storage: Refrigerate up to 2 weeks.
Gina's tip
Wonderful on harvest salads, roasted vegetables, Brussels sprouts, apples, pears, grain bowls, and spinach salads.
Coach's Note
Keep this through the fall and roasted vegetables, apples and hearty greens all become a little more special. Two weeks in the fridge means no excuses.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina