Apple Cider and Smoked Olive Oil Vinaigrette
Smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon dijon mustard
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider vinegar
- salt and fresh ground black pepper
- 1/2 garlic clove grated or very finely minced
- 3 tablespoons smoked olive oil we use olive oil from enfuso
- 6 cups baby lettuce and greens
- 8 slices cooked bacon see how we cook bacon
- 4 poached eggs see how we poach eggs
- Carbohydrate 3.21683499801499 g
- Cholesterol 228.6 mg
- Fat 11.6937999999941 g
- Fiber 0.0491249990463257 g
- Protein 12.269875 g
- Saturated Fat 3.74643374999894 g
- Serving Size 1 1 Serving (79g)
- Sodium 570.296749999734 mg
- Sugar 3.16770999896867 g
- Trans Fat 1.62800875 g
- Calories 170 calories
In the bottom of a large salad bowl, whisk the garlic, mustard, apple cider vinegar and maple syrup until blended. While whisking, slowly stream in the smoked olive oil until the dressing has thickened slightly and looks emulsified. Taste then season with salt and a few grinds of black pepper. Add lettuce to the bowl with smoked vinaigrette. Gently toss the leaves until lightly coated. Divide greens between plates then top with chopped bacon and a poached egg.
