Maple Vinaigrette

This dressing goes especially well with winter salads, but you can use it year-round. Jennifer McGruther

Maple and stone-ground mustard partner beautifully together, especially in this homemade maple vinaigrette. Amber-colored maple syrup provides just enough sweetness to counter the intense acidity of apple cider vinegar for a smooth, gently sweet dressing. This vinaigrette is particularly nice served over winter and autumn salads of arugula, apples, pears, hazelnuts, and roasted squash.

Makes about 1 pint

• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Grade A amber maple syrup
• 2 tablespoons raw apple cider vinegar
• 2 teaspoons stone-ground mustard
• 1 shallot, minced
• 1/4 teaspoon fine salt

Put all the ingredients in an 8-ounce mason jar, and shake vigorously until the vinaigrette begins to emulsify. Serve immediately over fresh salad greens or roasted or fresh vegetables.

Store the vinaigrette at room temperature up to two days, or store it in the fridge for up to a month. Shake the vinaigrette thoroughly before serving to reintegrate the oil and vinegar. If you store the vinaigrette in the fridge, bring it to room temperature several hours before serving, as some olive oils will solidify when kept at cold temperatures.