Maple & Dijon are the perfect blend of the sweet and the savoury. Here, they are paired to make the dressing for a spring mix salad adorned with apples, almonds, cranberries, shavings of parmesan, and shallots. As a marinade, they make a deliciously sticky glaze for chicken, pork, salmon, meatballs, and sausages.
- 1 Shallot
- 2 T Apple cider vinegar plus more to steep the shallot
- 3 T Olive oil
- 1 1/2 T Maple syrup
- 2 t Dijon mustard
- 1/2 t Maldon salt or 1/4 t fine Salt
- Finely slice the shallot and place it in a small bowl with just enough vinegar to cover and allow to stand for at least 10 minutes or overnight.
- Whisk together the oil, 2 T vinegar, maple, Dijon, salt, and pepper to taste.
- Drain the vinegar from the shallots and add them to the dressing.
- Serving suggestions:
- Spring mix, pears, Parmesan shavings/blue cheese, pomegranate seeds
- Spring mix, apples, cranberries, toasted pecans/almonds, Parmesan shavings
Click for printable version: Maple Dressing Recipe For Print
- Salt and pepper
- 1 T Dijon mustard
- 4 T Maple syrup
- 1 Clove garlic, grated
- 2 t Canola oil
- Generously season meat with salt and pepper to taste.
- Stir together the Dijon, maple syrup, garlic, and oil until well combined. Add to the meat, mixing to ensure that all the pieces are well-coated. Marinate overnight, if possible.
Notes for cooking the chicken, meat, or fish in the oven:
- Place the meat and all of the marinade in a roasting pan or on a baking sheet, lined with foil and then parchment.
- Half-way through the cooking time, baste the meat in the marinade collected in the pan.
- Roast chicken at 425˚F until cooked through, cooking times will depend on the size of the chicken pieces. Boneless, skinless thighs will take about 30 minutes; bone-in, skin-on thighs or drums about 45 minutes. Makes enough marinade for about 8 bone-in thighs.
- Roast salmon at 500˚F until just cooked through or to taste, about 10 to 12 minutes.
- Grill pork chops under the broiler until just cooked through or to taste, about 5 minutes aside depending on the thickness of the chops.
- Sausages and meatballs do not require any length of marinating. Roast sausages or meatballs at 425˚F until cooked through. Timing will depend on the size.
Click for printable version: Maple Dijon Marinade For Print
Happy Canada Day and enjoy the long weekend!
How will you be celebrating?