Apple Cider Dressing is particularly great in the fall and winter, paired with roasted squash, brussels sprouts, or fruit and nut based salads.
- ¼ cup apple cider vinegar (start with 3 tbsp for less acidic dressing)*
- 1 tsp minced shallot*
- 1 tsp Dijon mustard
- 1 tsp maple syrup or honey
- ½ cup extra virgin olive oil
- Salt and pepper to taste (pepper optional)
- Combine vinegar and shallot in a small bowl. Allow to sit for 5-10 minutes well prepping other ingredients to mellow out onion flavor.
- Whisk mustard and maple into vinegar mixture.
- Slowly stream in olive oil while constantly whisking until mixture is emulsified.
- Season with salt and pepper, and serve as desired.
For a less acidic dressing, start with 3 tablespoons of vinegar. Taste at the end, and only add more vinegar if desired.
I prefer the subtle flavor of a shallot, but feel free to substitute any white, yellow or red onion you have.
An easier way to make this dressing is to add all ingredients to a jar and shake until combined. I prefer good old fashioned whisking, but you may appreciate this simple method.
Store in the fridge for up to a week. Let stand at room temperature until olive oil is fluid before using. You can also heat up for a few seconds in the fridge to re-liquify the oil.
- Category: Salad Dressing
- Method: Whisk
- Cuisine: American
- Serving Size: 2 tbsp dressing
- Calories: 165
- Sugar: 1g
- Sodium: 120mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: apple cider vinegar dressing, apple cider vinaigrette