New Hampshire Maple-Mustard Salad Dressing
New Hampshire folk feel almost as strongly about their maple syrup as they do about their 'first in the nation' presidential primary. The people here like this dressing, which I toss with bagged, washed salad greens just before serving.
New Hampshire folk feel almost as strongly about their maple syrup as they do about their 'first in the nation' presidential primary. The people here like this dressing, which I toss with bagged, washed salad greens just before serving.
- Carbohydrate 22.169706 g
- Cholesterol 0 mg
- Fat 14.114695 g
- Fiber 0.337875 g
- Protein 0.6634525 g
- Saturated Fat 1.1490984 g
- Serving Size 1 1 recipe (121g)
- Sodium 10.11985 mg
- Sugar 21.831831 g
- Trans Fat 0.613145000000001 g
- Calories 222 calories
Step-by-step
- Combine all ingredients in a medium bowl, stirring with a whisk.
Whole-grain Dijon mustard acts as the foundational stabilizer in this vinaigrette, providing both structural integrity and pungent warmth that counterbalances the high sugar content of maple syrup. Whisking red wine vinegar into the mustard before incorporating the neutral canola oil allows the acid to react with the mustard proteins, creating a stable suspension that resists immediate separation. Shallots should be minced to a fine particle size of approximately two millimeters to ensure they distribute evenly through the liquid rather than sinking to the bottom of the mixing vessel. Letting the assembled dressing rest at room temperature for fifteen minutes allows the sharp bite of the raw shallots to mellow and mellows the astringency of the vinegar. Canola oil provides a neutral lipid profile that prevents the fat from overpowering the delicate secondary notes of the syrup. When substituting oils, ensure the replacement maintains a liquid state at room temperature; solid fats at cool temperatures will destabilize the emulsion and cause the mixture to grain. Store this preparation in a sealed glass jar in the refrigerator for up to one week, bringing the container back to ambient temperature and shaking vigorously before application to greens.
