To start the vinigrette, first puree the shallot and garlic. Then add the Dijon and pulse briefly. Next, add the vinegar, maple syrup, grape seed oil, salt and pepper and blend to combine.
Note: You can substitute half of the grapeseed oil with extra-virgin olive oil, if desired.
This vinaigrette will keep well in the refrigerator for several days.
- 1 small shallot
- 1 small garlic clove
- 4 tbsp Dijon mustard
- 7 tbsp walnut vinegar
- 4 tbsp maple syrup
- 1/3 cup grapeseed oil*
- 1/4 tsp sea salt, or to taste
- 1/8 tsp freshly ground black pepper