Maple Vinaigrette Food

CITRUS SALAD WITH PISTACHIOS & MAPLE VINAIGRETTE

Steps:

• For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
• For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
• Drizzle the dressing over the salad and serve.

SWEET GREENS WITH MAPLE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans on a small baking sheet and bake until brown and toasty-smelling, about 10 minutes.
• Meanwhile, put the bacon in a medium skillet over medium heat and cook, turning once, until crisp, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate. Put 1 teaspoon of the bacon drippings in a medium bowl. When the bacon is cool, crumble and set aside.
• Whisk together the bacon drippings, olive oil, vinegar, maple syrup, mustard and salt and pepper.
• Toss the greens with the goat cheese, pecans and bacon in a large serving bowl. Drizzle with the dressing, toss to coat, season with more pepper and serve.

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.

MELON SALAD WITH BOURBON-MAPLE VINAIGRETTE

Steps:

• Prepare the pecans: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
• Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the pecans and Old Bay. Spread on the baking sheet and let cool, then roughly chop.
• Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about 1/3 cup, 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated.
• Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro.

MAPLE BOURBON VINAIGRETTE RECIPE

Steps:

• Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper.
• Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. Alternatively you can add all ingredients to a food processor or blender and pulse until smooth.
• To serve: Drizzle dressing over salads, on roasted autumn vegetables, or even over pizza.

MAPLE GINGER VINAIGRETTE

Steps:

• In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
• 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.
• Store refrigerated or use immediately.

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-WALNUT VINAIGRETTE

Steps:

• Whisk together all the ingredients in a small bowl.
• Top salad with dressing.
• Enjoy!

MAPLE BALSAMIC VINAIGRETTE

Steps:

• Whisk together first 5 ingredients.
• Gradually add oil, whisking until well mixed.
• To thin consistency, add apple juice until desired texture is achieved.
• This dressing can be store up to 5 days in the refrigerator.

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-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 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.