Maple Vinaigrette

Serving size: six servings

1 minced shallot
½ cup apple cider vinegar
1cup Grade B Maple Syrup
1tsp salt
½ tsp black pepper
2 ½ cups vegetable oil

In a medium sized mixing bowl combine the shallot, vinegar, syrup, salt and pepper. Slowly whisk in the vegetable oil until well blended. Keep dressing refrigerated.

Source: The Official Vermont Maple Cookbook, Third Edition

Dan Kirk