Description
This perfectly tangy-sweet Creamy Maple Balsamic Vinaigrette is my go-to homemade dressing for leafy green salads!
Ready in 5 minutes, simply blend olive oil with maple syrup, balsamic vinegar, Dijon mustard, and garlic until smooth and silky.
Then add a handful of chopped rosemary and thyme for an herbaceous finish that tastes totally restaurant-worthy. A longtime PWWB reader favorite!
Ingredients
Scale
- ¼ cup extra virgin olive oil
- ¼ cup aged balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme (can substitute 1 teaspoon dried herbs)
- 2 cloves garlic, finely chopped or grated
- 1 teaspoon Dijon mustard
- kosher salt and ground black pepper, to season
Instructions
- Prep the maple balsamic vinaigrette: There are 2 approaches you can take, depending on your desired consistency:
- For an especially thick and creamy maple balsamic vinaigrette, emulsify with the help of an immersion blender*. To a wide-mouth jar, add the olive oil, balsamic vinegar, pure maple syrup, garlic, and Dijon mustard. Season with 1 teaspoon kosher salt and ground black pepper as desired. Insert the immersion blender in the jar, submerging it into the vinaigrette mixture. Blend until emulsified into a beautifully thick and creamy vinaigrette. Stir in the chopped herbs. (*Note, using a personal blender or mini food processor also works really well. If using a full-sized blender or food processor, you may want to double the recipe to ensure there is enough liquid to emulsify in the larger bowl—use the “Scale” buttons next to the Ingredients List, above, to easily double the recipe).
- For a drizzly maple balsamic vinaigrette, combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine.
- Finish the maple balsamic vinaigrette: Once mixed, taste and season the maple balsamic vinaigrette with additional kosher salt or ground black pepper as desired. Use immediately as desired—this Kale Salad with Cranberries and this Strawberry Chicken Salad with Goat Cheese are my personal favorite pairings. Enjoy!
Notes
Storage instructions: Maple balsamic vinaigrette will keep, stored in an airtight container in the refrigerator, for up to 2 weeks. If the vinaigrette separates and solidifies in the refrigerator, simply warm it slightly in the microwave until it’s liquid again, then whisk to combine well and serve as desired.