Perfect Salad Dressing for Fall

I made this the first time to dress a salad I was serving alongside big bowls of chili. The sweet and tangy dressing was the perfect counterpoint to the spiciness of the chili. As I was eating it, I kept thinking how it was the perfect salad dressing for fall. I usually just whip up a basic mustard vinaigrette in the bowl before I add in the greens and other accompaniments, tossing it all together just before serving. But, a container of this delicious dressing in the fridge could be an entirely new path to follow: it's creamy, but not overly so; it's sweet from the maple syrup, but not cloying; and the vinegar brings it all together with a little punch.

Consider it topping:
  • Baby mesclun with pear, blue cheese and almonds.
  • Salad Greens with roasted sweet potatoes and toasted pecans.
  • Roasted root vegetables, white beans and celery.
  • Spinach salad with dried fruits and slices of Granny Smith apples
The ideas are endless and completely up to you, but consider trying it as the weather turns cooler and your thoughts turn to cheesy casseroles, hearty stews and spicy chilies.

Recipe: Maple Vinaigrette
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
1/2 cup walnut oil (adds a nice, nutty balance to the syrup, but vegetable or Canola oil also work just fine)
Salt and pepper to taste

In a small yellow bowl, combine the mayonnaise and maple syrup and whisk until combined. Add the vinegar and whisk until combined. Slowly drizzle in the oil, whisking until the dressing is completely emulsified. Taste and add salt and freshly ground black pepper as needed. Refrigerate until you are ready to use.

Kitchen tip:
It's important to toss salad just before serving, but that doesn't mean everything can't be ready to go. I put my dressing in the bottom of the salad bowl, top with the green and then add the other ingredients. You can chill the bowl for an hour or so at this point, and when you're ready just toss to combine everything--and none of it will be limp or wilty.

Likewise, if you're packing a salad for lunch, don't put your dressing in a separate container. Just put enough in the bottom of your salad dish and pack everything on top of it. Shake to get the vinaigrette on every piece of your salady goodness.