Maple Balsamic Vinaigrette
A couple of hard frosts in the Comox Valley recently have more or less finished off the most delicate of outdoor salad greens; but there’s still plenty of kale! If you’re on the fence about a raw kale salad, try drizzling the leaves with this balsamic vinaigrette. Add some lentil dal and serve with a glass of Ça Beautage and all will be well!
INGREDIENTS Makes enough to dress a salad for 3-4 people
4 tablespoons olive oil
1 tablespoon of balsamic vinegar
1 tablespoon maple syrup
1 tsp Dijon mustard
1 tsp wholegrain mustard
Half a small clove of garlic, finely grated
Salt and pepper
Place all of the ingredients in a glass mason jar and secure the lid tightly. Shake well to mix and emulsify. The vinaigrette will keep in the fridge for a week – just bring to room temp and shake well.