Maple vinaigrette dressing recipe for any salad. Big ginger flavor with citrus juice and dijon mustard made simply in a bowl or blender.
This maple vinaigrette is one of my go-to dressings for all kinds of salads. It works for any season and can easily be adjusted to suit your taste. If you eat honey you can easily substitute honey for maple syrup. Maybe you have limes on hand, then substitute lime juice for the lemon juice. I’ve even used Roses lime juice with excellent results.
The fresh ginger in this recipe is what really stands out. Finely grate or chop the ginger so you’re not biting into big chunks of ginger and the flavor will be evenly dispersed throughout the maple vinaigrette.
I chose olive oil for this recipe, but I’ve made it with walnut oil, hazelnut oil, and canola oil before and they all work really well for the maple vinaigrette.
Today I made a salad of roasted beets, grated raw carrots, and thinly sliced celery. I poured over the maple vinaigrette and mixed lightly. Then I tore up some iceberg lettuce and placed on a plate, scooped the vegetables dressed in the maple vinaigrette onto the iceberg and garnished with some chopped chives. Easy as that and I had a great side salad with dinner. The beets did turn the dressing pink, but I kinda like it that way.
- 2 Tablespoons maple syrup
- 1 Tablespoon + 1 teaspoon fresh ginger, grated or finely minced
- 2 teaspoons fresh lemon juice
- 2 teaspoons rice wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons olive oil
- salt and pepper to taste
- Place all ingredients in a bowl and whisk to combine. Alternatively, you could use a small blender or food processor.