Salad with Maple Syrup Vinaigrette

Recipe

Now is the time for salads, so I found a recipe that sounded yummy and refreshing.  I got this one from Jessica Conant-Park’s mystery novel called Fed Up.  It is actually a recipe that was submitted for the book by Meg Travis from Ipswich, Massachusetts.  My thanks to her for sharing!

Salad with Maple Syrup Vinaigrette

You will need:
-Salad greens, approximately 1 head of lettuce for every 3 people
-1 small log of goat cheese, crumbled (make sure you buy goat cheese that’s been salted)
-1 package of dried cranberries or Craisins
-1/2 cup pecans, toasted and chopped

Mix together and toss with maple syrup vinaigrette.

For Maple Syrup Vinaigrette:
-sea salt and freshly ground black pepper to taste
-2 tbsp. balsamic vinegar
-1 tbsp. Dijon mustard
-2 tbsp. grade B maple syrup
-1 tsp. dried sweet basil
-1/2 cup olive oil

Whisk together the salt, pepper, and balsamic vinegar until the salt dissolves.  Stir in mustard, syrup, and basil.  Whisk constantly while drizzling in oil: the dressing will form an emulsion and thicken.  Refrigerate until ready to use.  Bring up to room temperature before serving, since the olive oil will harden in the fridge.  Makes roughly 3/4 cup.

It’s always nice to have that maple taste even when it isn’t sugaring-off time.  Hope you can enjoy this salad with a nice BBQ in the following days of August—and maybe even into September too!

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