Well, that’s not true. The first M is for Maple, and the second is for Mustard, but when you taste it, I think you’ll agree that either M might as well stand for “magic,” “more,” or just plain old “mmmmm.”
I have to admit, I feel a little guilty. This recipe comes courtesy of my friend Toni’s mom, who was afraid to share it lest someone take it, bottle it, market it, and make a mint off of it. Yet, in the generous spirit of open source software, I think we should spread it around and let everyone enjoy it. And if anyone takes it, bottles it, markets it, and makes a mint off of it, let’s hunt them down and stab them with our salad tongs until they beg for mercy.
After all, this is the dressing that got my children to eat salad. Let me repeat that, italicized for those of you who aren’t parents: this is the dressing that got my children to eat salad. Yeah. It’s that good. Don’t let that fool you into thinking that it’s overly sweet, or unsophisticated, however; I don’t think I’ve ever met anyone who doesn’t like this dressing. Yeah. It’s that good.
Do yourself, and your offspring, a favor: mix up some mesclun, or even just a simple butter lettuce, and pour this stuff over. I wouldn’t be surprised if it made a great marinade for proteins, either — but you didn’t hear it from me.
Judy’s M&M Dressing
1/4 C apple cider vinegar
1/4 tsp white pepper
1/8 tsp salt
1 clove garlic minced
1 1/2 tsp Dijon mustard
1/2 C olive oil
1/4 C sunflower or canola oil
1/4 C real maple syrup
Shake like hell (and yes, that is the original instruction from 70-something Judy) for 1-2 minutes. Use within 4-5 days.