Maple Salad Dressing

Cooking Time: 5 minutes
Servings: 4


  • ½ cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon SAPJACK Grade A Golden maple syrup
  • 2 teaspoons finely grated ginger
  • 20 twists of freshly ground pepper
  • ½ teaspoon fine sea salt


  • In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
  • Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup.
  • This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

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