With a “Tip of the Toque” to Jaques Pepin for inspiration – and my mother for her infamous “healthification” – this recipe works and may undergo many modifications as long as the real maple syrup and dijon ratio remain constant.
This is a light and healthy addition to any combination of greens. One may adjust the vinegar and herbs to compliment choice of greens – with a heavier maple/mustard presence on stronger green mix.
Featured in “Cooking for a Healthy Church: Recipes by the Episcopal Church’s Medical Trust” in 1998 – it is attributed to Paul St. Germain – and is available through Amazon.com.
Ingredients:
Combine in equal parts:
- Real Maple Syrup (Vermont’s “Dark Grade C” has the deepest maple flavor for hearty souls)
- A good Dijon or Irish Mustard
Combine in three to one ratio:
- Apple Cider Vinegar (other vinegars will work but add a very different taste)
- Avocado Oil (or Olive Oil)
- 1 clove of Fresh Garlic
- Tarragon, Thyme or Herbs de Provence to taste
- Kosher Salt
- Freshly ground clack pepper
Method:
The key here is to make as much as you like, following the above ratios for health, flavor, and application to the greens.
Combine the above ingredients and shake well. Note: Bitter or more peppery greens are complimented better by increasing the syrup/mustard ratio to vinegar/oil.
Suggested accompaniments include cherry tomatoes, Calamata olives, hard boiled egg, and a glass of Merlot.
Because of the heavy liquid content of this dressing, it is recommended that greens be served immediately after dressing.
Preserves well in the refrigerator in a squeeze bottle for several weeks.
“My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.”
French Légion d’honneur
Presidential Master Chef, author, educator and philanthropist