I know everyone's been talking a lot about eating more salad as the weather warms up. I made this one last night, and thought other people might enjoy it.
I make the salad with baby spinach, mandarin orange slices and crumbled goat cheese. (I can't wait to use lettuce from my garden!) But the dressing is the real winner. It was in The Washington Post a few months ago in an article about maple syrup. The original salad recipe was made with spring greens, blue cheese and maple pecans, I think. I've never made it that way, though it sounds great.
I only use about half the amount of oil that's called for. Sometimes I also mix in a few teaspoons of the mandarin orange juice. Try it -- you'll love it!!
MUSTARD-MAPLE VINAIGRETTE
from The Washington Post food section
1 tablespoon minced shallots
1 garlic glove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons maple syrup
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable or canola oil (you could probably use olive oil, but I think it might overpower some of the other flavors -- I only use a scant three tablespoons, if that)
Mix all ingredients except oil in small bowl. Gradually whisk in the oil.
