Maple Mustard Vinaigrette
Alan from Sunny Point Gardens approached me and wondered if we'd have interest in creating a vinaigrette and providing samples for market day. Of course we were interested! So we created a vinaigrette with our mustard, maple and rosemary barbecue sauce, The Clevelander.
If you haven't checked out Sunny Point Gardens hydroponic mixed greens, you are missing out! Best greens in Bowling Green. Come check out Sunny Point Gardens and our vinaigrette at the SoKY Marketplaceon Saturdays from 8am to 1pm.
- Author
- Brian Leigh
- Prep Time
- 10 minutes
- Cook Time
- 0 minutes
- Servings
- 10
- Category
Dressing
- Cuisine
Americana
Ingredients
- ½ cup good olive oil.
- ¼ cup The Clevelander.
- 3 tablespoons apple cider vinegar.
- ½ teaspoon sea salt.
- ½ teaspoon freshly ground black pepper.
- 1 teaspoon Somethin' To Cry About - optional!
Directions
- Get your hardware! a fairly deep bowl and a whisk.
- Add The Clevelander to the bowl and whisk in olive oil to emulsify the mustard. The mustard should thicken and become glossier in appearance.
- Continue whisking, adding the apple cider vinegar to thin the dressing. If you like it tangier, add more; if you want it thinner, add more. Remember, there is vinegar in the bbq sauce, so you should continually taste your mixture to see if its how you like it. It's your world.
- Salt and pepper to taste.
- If you really want to amp it up and give it that spicy punch, add a pinch of Somethin' To Cry About.
- Dress your greens and enjoy! Maybe add some bleu cheese or goat cheese. Go wild.
