How to Make Salads Delicious: Maple Chipotle Dressing

We're nearing the end of January and can you still remember what you're resolution was this year? Perhaps it was to eat out less and make more home cooked meals. Or, maybe it was to take a little more time in the mornings for breakfast, to pack lunches more often, or just to try to eat more salads.


My resolution this year was something completely unrelated food. I'm trying to wear more colours this year outside of my usual shades of grey and black. The change experts say that the fastest and easiest way to form a new habit is to do it daily for 21 to 30 days. So in celebration of the end of the first month of the new year, I thought I'd share one of my favorite recipes for salad dressing. Were you expecting something more exciting?

This recipe is adapted from Chef Heidi Fink. Heidi teaches lots of cooking classes in Victoria and if you live here and haven't taken one yet- you really should. Check out the latest schedule on her website.

You can find chipotle peppers in adobo sauce in the Mexican section of any good grocery shop. I puree the whole can first and then use it. It keeps in the fridge for a few weeks if you store it in a clean jar.

Maple Chipotle Vinaigrette (makes about 1 cup)

Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sherry vinegar
3 tablespoons maple syrup
1 tablespoon minced canned chipotle in adobo sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
3/4 cup olive oil
salt and pepper to taste

Directions
Whisk all ingredients except the olive oil in a medium bowl. While whisking, slowly pour the oil into the other ingredients until the dressing thickens and emulsifies.