Maple Lemon Vinaigrette Salad

Spring doesn't need much help. Fresh greens, good olive oil, something bright and a little sweet. Our Pure Vermont Maple Syrup — just a pour — pulls the whole dressing together without tipping it over into sweetness. The kind of salad that disappears before the main course arrives.

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INGREDIENTS:

For the vinaigrette:

3 tbsp fresh lemon juice (about 1 large lemon)
1 tbsp Sugar Bob's Pure Vermont Maple Syrup (Dark Robust)
1 tsp Dijon mustard1 small garlic clove, finely grated
¼ tsp sea salt
Cracked black pepper
⅓ cup good olive oil

For the salad:

5 oz mixed spring greens or arugula, and some microgreens
1 cup thinly sliced radishes (or beets)
½ cup shaved fennel
¼ cup toasted walnuts or Sugar Bob's Maple Spiced Pecans
¼ cup shaved Parmesan or crumbled goat cheese
Optional: thinly sliced apple or pear for sweetness

INSTRUCTIONS

Make the dressing: Whisk together lemon juice, Pure Vermont Maple Syrup, Dijon, garlic, salt, and pepper in a small bowl until combined. Slowly drizzle in the olive oil while whisking until the dressing comes together. Taste and adjust — more lemon for brightness, a touch more maple for balance.
Build the salad: Arrange greens on a large platter rather than a bowl. Scatter radishes, fennel, nuts, and cheese over the top.
Dress it: Drizzle the vinaigrette over the salad just before serving. Don't drown it — start with half and add from there.
Serve: At the table, on the platter, while everything is still crisp.

Pro Tip: Make the dressing up to three days ahead and keep it in a jar in the fridge. Shake well before using. It also works as a marinade for chicken or salmon if you have any left over — and you probably won't.

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