maple syrup dressing

the best maple syrup dressing ever


I was going to wait until we could pick some young dandelion greens to share this dressing recipe, but I’ve received numerous requests. This recipe comes from a dear family friend, let’s call him G. He left us too soon due to cancer. G shared this recipe during a period when healthy eating was paramount, and he was consuming greens by the bucket. The dressing is perfect coming from him—he was the ideal blend of sweet and savoury. His sense of humour, quick wit and intelligence were irresistible. And the touch of Dijon honours his French roots.

The dressing is excellent with any mixed greens or salad, but don’t stop there. The complex layers of flavour highlight fruit and cheese plates, too. It’s beautiful dotted around figs and persimmons on a cheese and fruit dessert plate.


A must-have, these inexpensive plastic squeeze bottles allow you to apply the dressing creatively. They come in many sizes and are a dollar or two each—well worth it to allow your plate to become a canvas. If you buy the less expensive ones without caps, like the smaller ones below, simply unscrew the lid, cover the bottle with a piece of plastic wrap, and screw the lid back on before you store in the fridge. By the way, if you want your kids to have fun decorating their pancakes, keep some pure maple syrup in a bottle like this, too.


G’s jokes and stories keep us laughing today—we remember them all. And his kindness of spirit still touches us. He loved being in the country, surrounded by trees, and I’m pretty sure many of the trees near his cottage were maples; I think he’d be happy that this dressing will be part of many family meals and gatherings. So after the spring tapping, save some maple syrup for it. Until then, store bought syrup will do fine.

Hunter loves cheese plate, witnessed by his Shameless Begging. (Miles is nowhere to be seen; he prefers chocolate cake.)


The Best Maple Syrup Dressing Ever

  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • freshly ground black pepper to taste

Whisk together until emulsified. Refrigerate.