Maple Mustard Ginger Dressing

By Susan Sink of tarheelfoodie.com

This dressing is great as a spread for sandwiches or as a dressing on a salad with beets, apple or pears. With a few adjustments it works well as a creamy dressing for cole slaw, potato salad or shrimp salad. This recipe makes a small amount for up to four people.

Ingredients

2 Tablespoons white balsamic vinegar
2 teaspoons whole grain mustard (most similar to a whole grain Dijon but not as strong)
3-4 teaspoons maple syrup, grade B or C if possible.
1 teaspoon fresh pink ginger, finely chopped or homemade maple candied ginger (recipe on the Tarheel Foodie website)
1/4 - 1/2 teaspoon Murray River Flake Salt or Himalayan salt
4 turns of a pepper mill using four peppercorn blend

· Optional - 2-3 teaspoons Wallaby European style sour cream

Preparation

Using a small whisk, blend the vinegar, mustard, maple syrup and ginger. If you want to add olive oil, you can add a bit. If you want a creamy dressing to use with cole slaw, potatoes or shrimp, add a couple of teaspoons of Wallaby brand European style sour creme. Season at the end with salt and pepper as the oil or sour cream will dilute all of the flavors.

http://www.tarheelfoodie.com/2011/11/09/butternut-squash-apple-salad-with-local-ginger-dressing/