Dining room, as seen on Baked in Vermont, Season, 1.
Recipe courtesy of Gesine Bullock-Prado

Maple-Dijon Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 servings



  1. Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
  2. Toss the mixed greens with the vinaigrette and serve.