Maple Walnut Vinaigrette Food

MAPLE WALNUT VINAIGRETTE RECIPE

Steps:

• Place all ingredients in a blender and pulse several times to mix together and emulsify.

MAPLE WALNUT VINAIGRETTE

Steps:

• In a blender, combine the maple syrup, apple cider vinegar, walnuts, shallot, garlic, mustard, salt, and black pepper. Puree until smooth.
• While continuing to blend, slowly pour in the walnut oil and canola oil. If the mixture is too thick, blend in a little more oil or vinegar to taste and reach desired consistency.
• Pour into a bottle, cover, and refrigerate for up to a week.

MAPLE WALNUT VINAIGRETTE SALAD DRESSING RECIPE - (4/5)

Steps:

• Combine all ingredients except the oils in a food processor. Blend until well combined and walnuts are pureed. With food processor running, pour olive and canola oil in a slow steady stream through the feed tube. (If the dressing is thicker than you like, add water 1 tablespoon at a time until it's the desired consistency.) Transfer to jar or other airtight container and chill in fridge. Note: This can also be made in a blender.

MAPLE-WALNUT VINAIGRETTE

Steps:

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

WALNUT VINAIGRETTE

Steps:

• Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
• Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

LEMON MAPLE VINAIGRETTE

Steps:

• Combine all ingredients, stirring well with a whisk.
• Cover and chill until ready to serve.

WALNUT VINAIGRETTE

Steps:

• Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
• Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.

CHICORY SALAD WITH PEAR, TOASTED WALNUT AND MAPLE VINAIGRETTE

Steps:

• Preheat oven to 350°F.
• Coarsely chop walnuts and spread on a baking sheet.
• Bake 5 minutes, stir then continue baking another 3 to 5 minutes or until lightly browned and fragrant. Let cool.
• To make vinaigrette, whisk vinegar with olive oil, maple syrup, salt and pepper.
• Core and slice pear.
• Place chicory and pear in a large salad bowl.
• Toss with vinaigrette until leaves are shiny.
• Scatter with walnuts and serve right away.

APPLE WALNUT VINAIGRETTE

Steps:

• In a medium bowl, combine mustard, shallots, apple juice, lemon juice, salt and pepper.
• Whisk in olive oil and walnut oil.
• After use, store remaining dressing in a covered jar for up to 5 days.

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.