Blueberry Maple Vinaigrette

A bright, slightly sweet vinaigrette where the blueberry flavor complements the acidity of balsamic vinegar while the maple syrup rounds everything out. It would be especially good on spinach, mixed greens, grilled chicken, or a goat-cheese salad.

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp Blueberry Infused Maple Syrup
• 1 tsp Dijon mustard
• 1 tsp fresh lemon juice
• ¼ tsp garlic powder, or ½ small garlic clove finely minced
• ¼ tsp salt
• Freshly ground black pepper, to taste

Directions

Add the balsamic vinegar, Blueberry Infused Maple Syrup, Dijon mustard, lemon juice, garlic, salt, and pepper to a small bowl or jar.

Slowly whisk in the olive oil until emulsified, or seal the jar and shake vigorously until combined.

Taste and adjust as desired. Add a little more maple syrup for sweetness, balsamic for acidity, or olive oil for a milder dressing.

Refrigerate until ready to use and shake well before serving.

Blueberry Maple Spinach Salad

This vinaigrette would be particularly good over:

• Baby spinach
• Fresh Maine blueberries
• Crumbled goat cheese
• Thinly sliced red onion
• Toasted walnuts or pecans
• Grilled chicken, optional

Finish the assembled salad with the Blueberry Maple Vinaigrette and a small final drizzle of Blueberry Infused Maple Syrup if you want the maple-blueberry character to stand out even more.

Yield: About ½ cup dressing, enough for roughly 4–6 salads.