Ty Robertson’s Maple Balsamic Vinaigrette
My interest in cooking came to life in the early 70's with the advent of the health food movement. My first cookbook purchase was Anna ThomasVegetarian Epicure, all of $3.95 at the time. I still have it and use it. This vinaigrette recipe is based on Anna's recipe, was further developed during my chef training at the Natural Gourmet Cookery School in NYC and perfected here in Vermont. Be sure to have nice bread on hand. Folks will want to soak up every last drop from their plates!
1 small clove garlic, finely minced
¼ small shallot, finely minced
1 heaping tablespoon fine Dijon mustard
salt and fresh ground pepper, to taste
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Grade B maple syrup, to taste
Whisk together all ingredients except olive oil and syrup. Slowly whisk the olive oil into the mixture. Finish by whisking in maple syrup to taste—start with 1 Tbsp.
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