Maple-Sherry Vinaigrette

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2 tablespoons sherry vinegar
2 1/2 tablespoons pure maple syrup
2 tablespoons cranberry juice
2 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1/4 cup olive oil


Stir together first 8 ingredients in a small bowl. Add mustard, and slowly whisk in olive oil until incorporated. Use immediately, or chill, stored in an airtight container, until ready to serve.

Sara Foster,


November 2004
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