For those of you who know Trevor, he is maple syrup crazy.
And not just like puts-it-on-everything crazy, but actually taps our maple trees and cooks sap crazy.
There have been plenty of heated discussions in the Gowan household about making maple syrup, and the intensely time-consuming hobby that it is for about a month each year.
Just like other crops, you are completely dependent on the weather (cold at night, warm during the day), and continuously emptying buckets and cooking down your reserve. It takes 40 gallons of sap just to make one gallon of maple syrup.
But after all of this hard work on his part (and our great friends and family), we usually get a decent supply to last us most of the year (and to give away as great gifts).
So how does this hyper-local syrup become my absolute favorite salad dressing? Very easily, actually.
Read on for the recipe.
Maple Syrup Vinaigrette
- 1/3 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 clove of garlic, smashed and peeled
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
Put all the ingredients in a food processor or blender, and mix until fully emulsified. Serve on your favorite salad.
Some notes on making vinaigrettes:
- Make your favorite dressing at least an hour before you want to eat it. The longer it sits, the more time the flavors have to come together.
- Use a blender or a food processor to get a really smooth vinaigrette. I’m not a fan of a ton of chunks of garlic in mine, and I like the smooth consistency. If you’re in a pinch though, you can throw everything into a Mason jar and that will do the trick.
- Play around with the flavors. Any good dressing just needs an acid, a sweetener and some oil. You’re only limited by your own creativity.