Maple Syrup Vinaigrette Food

MAPLE SYRUP DRESSING

Steps:

• Place ingredients in a jar. Shake until well combined and creamy.
• Store: Keep in the fridge for 2 to 3 weeks.
• Single Batch: This will dress 4 large handfuls of leafy greens / fresh salad, or about 500g / 1 lb roasted sweet potato or pumpkin place o 2 handfuls of rocket lettuce / arugula.

MAPLE VINAIGRETTE

Steps:

• In a small bowl whisk the vinegar, salt, pepper, and maple syrup together.
• Gradually beat in the olive oil until well blended. Taste for sharpness and adjust seasonings, if necessary.

MAPLE SALAD DRESSING

Steps:

• Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed.
• This dressing keeps in a covered container in the refrigerator for up to two weeks.

MAPLE SYRUP VINAIGRETTE

Steps:

• Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

MAPLE BALSAMIC VINAIGRETTE DRESSING

Steps:

• Add ingredients into a glass container or jar (with a lid) in the order listed.
• Shake jar vigorously until completely combined.
• Serve on your favorite salad or store in the refrigerator to use later!

MAPLE VINAIGRETTE

Steps:

• combine the cider vinegar, maple syrup, Dijon mustard, parsley, salt and pepper. Whisk to combine and then whisk in the oil.
• Set aside until ready to use.
• Whisk the vinaigrette before pouring some over each salad.

ROAST DUCK BREASTS WITH MAPLE SYRUP VINAIGRETTE

Steps:

• Score the duck breast skin with a sharp knife. Season with salt and pepper, and place, fat-side down, in a frying pan over a medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm.
• Meanwhile, boil the maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut and hazelnut oils. Season with salt and pepper.
• While frying the duck breasts, trim and lightly rinse the wild mushrooms. When the duck is resting, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add the washed spinach. Season with salt and pepper, allowing the leaves to wilt and soften before draining.
• To serve, divide the spinach among 4 plates. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzling each with the maple syrup vinaigrette.

MAPLE VINAIGRETTE DRESSING

Steps:

• Add all of the ingredients to a small bowl and whisk to combine.
• If possible, refrigerate for 30 minutes before serving to allow time for the flavors to combine.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper.

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

MAPLE VINAIGRETTE

Steps:

• Combine shallot and vinegar in a jar or in a bowl. Let sit for at least 15 minutes.
• Add olive oil, maple syrup, salt, and pepper to shallot.
• Cover jar and shake ingredients together (or whisk) until well blended.
• Season to taste with additional salt and pepper, if desired.
• Serve immediately or refrigerate until ready to use. Enjoy!