Vermont maple syrup isn't just for dessert. I love using it to sweeten dressings for hearty greens, like this salad of puntarelle, red onion, carrots, and shaved pecorino cheese (veggies courtesy of Black Locust Farm).
The sweet richness of the maple syrup in this recipe is a perfect counterpoint to big, strongly flavored greens like puntarelle, escarole, or raw kale. Plus, the syrup's viscosity encourages emulsification and makes your vinaigrette beautifully thick and glossy.
- One clove raw garlic
- Three meaty anchovy fillets, rinsed
- 1 teaspoon dijon mustard
- 2 teaspoons Greenstate Vermont Maple Syrup
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt + pepper
Pound the garlic and anchovy fillets in a mortar until smooth. Whisk in the mustard and maple syrup, then add the olive oil in a steady stream, whisking constantly. The mixture should be almost the texture of aioli. Add the lemon juice, a generous grinding of pepper, and salt to taste. A perfect dressing for bitter greens, roasted potatoes, or grilled summer veggies like leeks, zucchini, and eggplant.