Maple Lemon Vinaigrette

This simple salad dressing is easily mixed in a single jar and offers a flavourful punch to whatever it's drizzled on.

5 from 1 vote

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Servings 8

Prep Time 5

Total Time 5

Ingredients

60 ml (¼ cup) fresh lemon juice from one lemon
1 tsp maple syrup
½ tsp dijon mustard
½ tsp whole grain mustard
1 clove garlic grated
1 anchovy fillet finely chopped (optional)
120 ml (½ cup) extra virgin olive oil

Instructions

In a small jar, add the lemon juice, maple syrup, both mustards, garlic, anchovy (if using) and a generous grind of pepper.
Pour over the oil and secure the lid. Shake the jar vigorously until the dressing is thickened, homogenous and completely emulsified.

Video

Notes

Make Ahead

Store in a sealed jar in the fridge for up to 1 week. The olive oil will solidify when chilled - remove from the fridge 10-15 minutes before using and shake well to re-emulsify before dressing your salad.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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