Yield: 10 servings

3 tablespoons sherry vinegar

2 tablespoons real maple syrup

1 shallot, minced

¹⁄8 teaspoon salt

Black pepper to taste

7 tablespoons (¼ cup plus 3 tablespoons) olive oil

Note: Mustard’s Grill serves this dressing with a salad made from arugula, mixed lettuces, watercress, crumbled blue cheese and toasted walnuts.

Whisk together vinegar, syrup, shallot, salt and pepper. Gradually whisk in the oil and continue to whisk until fully incorporated. Taste and adjust the seasoning.

Per serving: 97 calories; 10g fat; 1g saturated fat; no cholesterol; no protein; 3g carbohydrate; 3g sugar; no fiber; 30mg sodium; 6mg calcium

Adapted from “Mustards Grill Napa Valley Cookbook” by Cindy Pawlcyn with Brigid Callinan

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