Tired of leftovers yet? Stretched the Christmas meal too far? Well, if you need to spice up your Christmastide joie de vivre, try this salad, which has been a favourite in the Wilson household for many years.
What you'll need for 1 cup of dressing:
1/2 cup extra-virgin olive oil
1/4 cup aged balsamic vinegar (don't get cheap here, folks)
3 TSBP. maple syrup
1 tsp. Dijon mustard (not coarse grain)
1/2 tsp. salt
1/4 tsp. fine ground Tellicherry pepper
Instructions:Whisk together all ingredients, while pouring in the olive oil in a steady stream. Chill and serve. The mixture keeps for several weeks in the fridge. I use a blend of bibb and green leaf lettuce; however, this works well on almost all varietals. I top this salad with a generous portion of French feta, toasted almonds, and sliced strawberries.
Enjoy!
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