Gretchen and I tried a really terrific dressing on our salads tonight. I picked it up at the previous work weekend from Tait’s. They have cooking classes, too. We always have lunch right after the class ends and we get to eat the left-overs. They had this and we tried it again tonight. It seemed very appropriate to the season.
Apple Cider Vinaigrette
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Apple Cider
- 3 tablespoons Extra Virgian Olive Oil
- 2 teaspoons Dijon Mustard
- 1 tablespoon Maple Syrup
- Salt and Pepper to taste
Whisk all ingredients together in a small bowl. Chill at least an hour before serving to allow flavors to blend.