Maple-Ginger Vinaigrette

Discussion in 'Recipes' started by, Feb 17, 2010.


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    1 medium clove garlic
    1 medium shallot
    1-inch piece of fresh ginger root, peeled and coarsely chopped
    2 tablespoons Dijon mustard
    2 tablespoons soy sauce
    2 tablespoons pure maple syrup
    3 tablespoons balsamic vinegar
    1/2 cup olive oil
    1/2 cup canola oil
    Coarse Kosher salt to taste
    Freshly ground black pepper to taste



    1. In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until well blended
    2. With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
    3. Adjust seasoning to taste. Strain if desired.

    Recipe courtesy "Cooking with Shelburne Farms,&nbsp Melissa Pasanen with Rick Gecarelli,&nbsp copyright Viking Studio, 2007.