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