Maple Balsamic Salad
A fresh composed salad dressed with a homemade maple balsamic vinaigrette featuring Canadian maple syrup, aged balsamic vinegar, and Italian olive oil, typically served with roasted fennel.
Prep20 min
Cook15 min
Total35 min
Servings2
Difficultyintermediate
Ingredients
- Grade A Golden Pure Canadian Maple Syrup1 tbsp
- D.O.P. Balsamic Vinegar 10 year or older1 tbsp
- D.O.P. Extra Virgin Olive Oil1 tbsp
- Fresh Lemon Juice1/8 tsp
- Garlic Powderpinch
- Hawaiian Sea Saltpinch
- Black Pepperto taste
Method
1
Prepare the fennel by baking at 350 degrees F for about 15 minutes until relatively soft but still firm. Let cool for 10-15 minutes.
2
Cut the bottom of the fennel off and discard. Cut along each slit, discard any green pieces, and cut the rest into small strips about 1 inch in length.
3
Whisk together the maple syrup, balsamic vinegar, olive oil, lemon juice, garlic powder, sea salt, and black pepper to make the vinaigrette.
4
Assemble the salad with fresh greens and roasted fennel strips, then dress with the maple balsamic vinaigrette.
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