Sherry Maple Vinaigrette by Ris Lacoste

By patticakes

From Fine Cooking 35, pp. 32-37
October 1, 1999

Ingredients

• 1/3 cup sherry vinegar
• 1 tsp. Dijon-style mustard
• 2 Tbs. maple syrup
• 1 Tbs. finely chopped shallots
• 1 cup peanut oil
• Kosher salt and freshly ground black pepper

Details

Adapted from finecooking.com

Preparation

Step 1

Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.

nutrition information (per serving):
Size: per Tbs.; Calories (kcal): 80; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 0; Monounsaturated Fat (g): 4; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3; Sodium (mg): 100; Cholesterol (mg): 0; Fiber (g): 0; From Fine Cooking 35, pp. 32-37
October 1, 1999