Kate's Homemade Dressing for Wild Greens

It can be hard to find a commercial dressing that pairs well with wild greens. Some plants are easily overpowered by a strong dressing, while others need custom notes to balance bitterness. This homemade, four ingredient dressing is the perfect solution!

I use Hawthorne Vinegar and Walnut Oil, but substitute whatever you have on hand. Bonus if you have your own maple syrup! Unfortunately, I don't.

Kate’s Maple Vinaigrette for Wild Greens

2 tbsp vinegar of choice (see note)

2 tbsp maple syrup

2 tbsp oil of choice

2 tsp Dijon mustard

Combine all ingredients in a jar and shake well. You can multiply the recipe to make as much as needed, and it will keep in the refrigerator for up to a week. This also makes a great topping for bulgur salads or couscous side dishes.

I also use this on bulgar and couscous side dishes, so tend to make a double or triple batch at a time. It keeps well in the fridge for up to a week.

Note: I confess to being a vinegar aficionado (snob). You can totally change the flavour profile of this recipe with your choice of vinegar. I happen to have a TON of Hawthorne vinegar on hand, which is what I use and it’s amazing. (I have a friend who’s a commercial mead-maker and experiments with wild fruit. I supply him from time to time. I gave him some haws a while back, but his first run turned into vinegar. A happy accident for me!) In the likely event you don’t have Hawthorne vinegar, cider or raspberry vinegar will work well. Experiment with whatever you have on hand!