Hazel Maple Mustard Vinaigrette
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INGREDIENTS
¼ cup apple cider vinegar 2 tablespoons maple syrup 2 tablespoons coarse grained mustard 1 clove garlic, smashed ¼ cup chopped shallot ½ cup hazelnut oil Salt and freshly ground black pepper to taste Generous pinch red pepper flakes to taste INSTRUCTIONS
BLEND OR SHAKE. Add vinegar, maple syrup, mustard, garlic, and shallot to a blender or mason jar. Blend until smooth or shake in jar for coarser texture. Pour in the oil and blend (or shake) until emulsified. Add salt, pepper, and red pepper flakes to taste and blend or shake once more.
STORE. Store in a covered jar in the refrigerator for up to a month. ENJOY! |
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Salad to go with it? Use a formula:
1. Greens (pick one): Kale, Arugula, Spinach, Mescal mix
2. Cheese (optional, pick one): Goat cheese, feta cheese
3. Veggies (pick 1-4): Avocado, roasted beets, cherry tomatoes, caramelized onions, sliced cabbage
4. Fruit (pick 1): Apples, dried cranberries, blueberries
5. Nuts (pick 1): Hazelnuts (roasted for 10 minutes at 300° F, chopped or whole), Spicy Maple HazelSnackers, Roasted Rosemary HazelSnackers
2. Cheese (optional, pick one): Goat cheese, feta cheese
3. Veggies (pick 1-4): Avocado, roasted beets, cherry tomatoes, caramelized onions, sliced cabbage
4. Fruit (pick 1): Apples, dried cranberries, blueberries
5. Nuts (pick 1): Hazelnuts (roasted for 10 minutes at 300° F, chopped or whole), Spicy Maple HazelSnackers, Roasted Rosemary HazelSnackers
