Yield: 2 servings
|4 tablespoons||Extra-virgin olive oil|
|1 tablespoon||Herb vinegar|
|½ teaspoon||Dijon mustard|
|½ teaspoon||Maple syrup|
Cut garlic in half, rub salt and garlic inside a wooden salad bowl to season the bowl. Measure out olive oil and vinegar. Add to garlic and salt in the bowl and with a whisk, stir to blend, then add mustard, and maple syrup. Add herbs, if desired, chopped up very small. Allow dressing to sit in the bowl until ready to use with lettuce and greens. Marinate thinly sliced cucumbers, sweet onion and tomatoes before adding greens.
Recipe by: The Cook's Garden Cookbook Converted by MM_Buster v2.0l.