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2 to 4
/ Makes about ½ cupEasy
5 min
By Matt Frazier and Stepfanie Romine
Published 2021
This dressing is a staple in fall and winter. Try it with a lentil and root veggie bowl, on potato salad, or over roasted beets. If you’re just not that into Dijon, scale it back and ramp up the maple. If you want to add herbs, rosemary and thyme are good choices.
Combine the vinegar, maple syrup, mustard, and pepper (OF: add the broth at this point) in a small jar with a tight-fitting lid. Whisk in the oil in a slow, steady stream. Season with salt to taste. Refrigerate for up to 5 days.