Maple-Walnut Vinaigrette

Name: Maple-Walnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: American
Ingredients: 2 Tbsp maple syrup (warm) (30 ml) Maple Syrup; 1 tsp Dijon (5 ml) Dijon Mustard; 2 tsp finely chopped shallot (10 ml) Shallot; 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 5 Tbsp (75 ml) toasted walnut oil Walnut Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published John Ash recipe. Not affiliated with, sponsored by, or endorsed by John Ash.

DRESSING · PEACH SALADS

In the published recipe, this is the dressing for peach salad. The same recipe pairs it with Peach Aioli, the aioli.

Ash's maple-walnut vinaigrette for peach salad.

On the jar

MAPLEWALNUT

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 1.9× recipe

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Ratio

WALNUT OIL 75 mlMAPLE SYRUP 30 mlCIDER VINEGAR 30 ml

Ingredients

Maple Syrup2 Tbsp maple syrup (warm) (30 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Shallot2 tsp finely chopped shallot (10 ml)
Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Walnut Oil5 Tbsp (75 ml) toasted walnut oil
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): WALNUT OIL, MAPLE SYRUP, CIDER VINEGAR.
Add by count: ¼ SHALLOT.
Season to finish: SALT (to taste), PEPPER (to taste), DIJON (about 2 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 7 national awards

Maple-Walnut VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLEWALNUT
Honey-Onion VinaigretteNATIONAL AWARD WINNEROn the jar: SWEET ONION
Maple Cider VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLE CIDER
Pepper Vinegar DressingNATIONAL AWARD WINNEROn the jar: PEPPER VINEG

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Provenance

John Ash. Californian / wine country. Cited awards include: James Beard Cookbook Award (Culinary Birds); James Beard Cookbook Award (Cooking One-on-One).

Originally published as Maple–Walnut Vinaigrette.

Adapted from a John Ash recipe (John Ash / chefjohnash.com (fresh peaches)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from John Ash / chefjohnash.com (fresh peaches) (published as “Maple–Walnut Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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