Maple Bourbon Vinaigrette Recipes

MAPLE BOURBON VINAIGRETTE RECIPE

Maple Bourbon Vinaigrette Recipe image

Maple Bourbon Vinaigrette Salad Dressing, a simple vegan maple syrup and bourbon whiskey vinaigrette that's perfect for fall salads and autumn roasted vegetables.

Provided by Kristina Todini, RDN

Time 10m

Number Of Ingredients 7

Ingredients

½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons maple syrup
2 tablespoons bourbon whiskey
1 tablespoon dijon mustard
1 pinch salt and pepper
1 teaspoon minced garlic or shallots (optional)

Steps:

Combine all ingredients: In a medium mixing bowl, add olive oil, apple cider vinegar, maple syrup, bourbon whiskey, Dijon mustard, garlic or shallots (if using), and a pinch of salt and pepper.
Whisk or blend until combined: Whisk together the dressing ingredients until well combined, about 30-60 seconds. Alternatively you can add all ingredients to a food processor or blender and pulse until smooth.
To serve: Drizzle dressing over salads, on roasted autumn vegetables, or even over pizza.

Nutrition Facts : ServingSize 1 serving, Calories 141 kcal, Carbohydrate 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 61 mg, Sugar 3 g, UnsaturatedFat 11 g

MELON SALAD WITH BOURBON-MAPLE VINAIGRETTE

Melon Salad With Bourbon-Maple Vinaigrette image

Provided by Jose Garces

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 17

Ingredients

For the pecans:
1/2 cup pecans
1 slice thick-cut double-smoked bacon, diced
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
3/4 teaspoon Old Bay Seasoning
For the salad:
1 cup Kentucky bourbon
1/4 cup maple syrup
1/4 cup apple cider vinegar
1 small shallot, finely chopped
1/2 teaspoon finely chopped fresh thyme
Kosher salt
3 tablespoons grapeseed or vegetable oil
1 cantaloupe, peeled, seeded and thinly sliced
Sea salt
2 tablespoons fresh micro cilantro or chopped cilantro

Steps:

Prepare the pecans: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside.
Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the pecans and Old Bay. Spread on the baking sheet and let cool, then roughly chop.
Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about 1/3 cup, 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and 1/4 teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated.
Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro.

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