My favorite salad dressing comes from a cookbook published by St. Paul’s Church in Burlington, VT.  Balsamic vinegar and fruity olive oil are ideal complements to the sweetness of maple.


  • 1 tsp. dry mustard
  • 1/2 tsp. dried basil
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. maple syrup
  • 1Tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 cup extra-virgin olive oil
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper


  1. In a small bowl, combine mustard and basil.
  2. Whisk in vinegar, maple syrup, lemon juice, and garlic.
  3. Whisk in olive oil, and continue whisking until the dressing is blended.
  4. Taste and season with salt and pepper. (Dressing will keep, covered, in refrigerator for several weeks)

Makes 1.25 cups.