Albuquerque Journal



Yield: 10 servings 3 tablespoon­s sherry vinegar 2 tablespoon­s real maple syrup 1 shallot, minced ⅛ teaspoon salt Black pepper to taste 7 tablespoon­s (¼ cup plus 3 tablespoon­s) olive oil

Note: Mustards Grill serves this dressing with a salad made from arugula, mixed lettuces, watercress, crumbled blue cheese and toasted walnuts.

Whisk together vinegar, syrup, shallot, salt and pepper. Gradually whisk in the oil and continue to whisk until fully incorporat­ed. Taste and adjust the seasoning.

Per serving: 97 calories; 10 g fat; 1 g saturated fat; no cholestero­l; no protein; 3 g carbohydra­te; 3 g sugar; no fiber; 30 mg sodium; 6 mg calcium

Adapted from “Mustards Grill Napa Valley Cookbook” by Cindy

Pawlcyn with Brigid Callinan

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