Dressings & Sauces
||Maple Dijon Cream Dressing
||Great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.
||Dressings & Sauces
1/4 Cup(s) extra light olive oil
1/2 Cup(s) salad oil
2 1/2 Tablespoon(s) Dijon-style mustard
3 Tablespoon(s) dark maple syrup
2 Tablespoon(s) balsamic vinegar
1/4 Cup(s) half and half
1 Dash(s) salt
1 Each(s) 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 the vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.