The day after I returned from my trip this summer I met a visiting Aviva in Brooklyn and hauled her back here for a home-cooked feast. We celebrated my return home and her stateside visit by stocking the fridge and soiling the counter with a mess intended to be tortellini. While I hunched over oozing and tearing pockets of dough my dear friend located a little bottle of one of Canada's finest offerings - pure maple syrup - and converted our salad into one delicious bowl of expat.
Aviva's Maple Dijon Vinaigrette
Drizzle over greens or any basic salad. The dressing is sweet, not mapley. Cover and refrigerate surplus.
3 tablespoons Dijon mustard
1 tablespoon pure maple syrup
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt and pepper, to taste
In a small glass or mug combine mustard, syrup, olive oil, and vinegar. With a small whisk or fork whisk or stir quickly until the ingredients have blended into a thicker, cohesive mixture. Taste, and if desired, add salt or pepper.