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Bourbon Maple & Sunflower Vinaigrette



Maple syrup makes a fantastic vinaigrette, not only for traditional salads made of greens, but it is exceptional when tossed with Roasted Acorn Squash and garnished with Spiced Pecans. The maple syrup we use in this vinaigrette is aged in Tuthilltown Bourbon Barrels, and is produced by Wood's VT. It is available at Butcher & Baker.

What You Need:
Sherry vinegar, 1 cup
Wood's Vermont Bourbon Barrel Aged Maple Syrup, 1/3 cup
(available at Butcher & Baker - www.butcherandbakerstore.com )
Roasted Shallots, finely chopped, 3 each
Toasted Sunflower Seeds, 1/4 cup, chopped fine
Olive Oil, 3 cups
Lemon Zest, from 1/4 lemon
Fresh Cracked Pepper, to taste
Kosher Salt, to taste 

How You Make It:
1. In a bowl, whisk the maple syrup, vinegar, shallots, salt, and pepper together until the salt has dissolved.
2. While whisking continuously, pour the oils in a slow stream into the bowl, until the dressing is fully emulsified. Add the sunflower seeds and the lemon zest.
3. Taste for seasoning and adjust as needed.

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