Tuesday, January 27, 2009

Maple - Balsamic Dressing

Submitted by Dara Singleton
found in Cooking Light Magazine

Maple-Balsamic Dressing

The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also compliments rich meats, such as pork or dark-meat chicken.

1/2 cup tomato jucie
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 T minced fresh rosemary
2 tsp. Dijon Mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 garlic cloves, minced
2 1/2 T extra virgin olive oil

1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined. Yield: about 1 cup (serving size: 1 Tablespoon)

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