Remember for any homemade vinaigrette there is a 2 to 1 ratio. With this recipe we are using 2 tablespoons of extra-virgin olive oil and 1 tablespoon red wine vinegar. Don’t be shy when it comes to vinaigrettes as long as the ratio is right you can alternate any acid, like apple cider vinegar or grapefruit with any oil, such as grapeseed or walnut oil.
I made this one in my cooking class at Sur La Table. It was mixed with a Arugula Salad with Roasted Butternut Squash and Pomegranates, which I’ll be posting that winter squash recipe later.
1 tablespoon red wine vinegar
1 teaspoon maple syrup
1/2 teaspoon Dijon mustard, preferably Garlic Dijon Whole Grain Mustard
2 tablespoons extra-virgin olive oil
A large pinch of chopped shallots
Sea Salt and ground black pepper, to taste
In a small bowl add the shallots, vinegar, maple syrup and mustard, whisk together. While whisking gradually add in the oil to form an emulsion. Add salt and pepper, to taste. Yum Yum