Maple-Ginger Vinaigrette

     It has many uses beyond salad as a marinade or pan sauce.

Makes 1½ cups

• 1 medium clove garlic
• 1 medium shallot
• 1-inch piece fresh ginger root, peeled and coarsely chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 2 tablespoons pure maple syrup
• 3 tablespoons balsamic vinegar
• ½ cup olive oil
• ½ cup canola oil
• Coarse kosher salt to taste
• Freshly ground black pepper to taste

1. In a blender or food processor, combine garlic, shallot, Ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until well blended.
2. With the motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
3. Adjust seasoning to taste ; strain if desired.

VARIATION : To marinate salmon, pork, or beef such as flank, hanger, or skirt steak with this vinaigrette, use about 2 tablespoons of vinaigrette per 8-ounce piece of fish or meat and marinate for 3-4 hours in the refrigerator before cooking. You can also use it as a glaze or quick pan sauce for scallops or shrimp, reducing it in the pan first. Avoid long, high-heat cooking because the maple syrup can burn.

BON APPETIT