This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.
1/4 cup extra light olive oil
1/2 cup salad oil
2-1/2 tablespoons Dijon-style mustard
3 tablespoons dark maple syrup
2 tablespoons balsamic vinegar
1/4 cup half-and-half
dash of salt
1 clove garlic, scored
Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.