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.