1/2 c. balsamic vinegar
1/2 c. red wine
1/4 c. maple syrup
3 T. Dijon mustard
1 T. fresh lemon thyme (or 2 t. fresh thyme plus 1 t. lemon zest)
1 clove minced garlic
1/4 t. sea salt
1/2 c. extra virgin olive oil
In a mixing bowl, combine the vinegar, wine, maple syrup, mustard, lemon thyme, garlic, and salt, and mix well. Slowly whisk in the oil to prevent separation in the dressing. Transfer to a covered container and refrigerate until ready to serve.
Serve over any mixed green salad or over roasted vegetables.
Makes 2 cups.
From Eco-Cusine, p. 79.
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