The tangy bite of this vinaigrette coupled with its maple sweetness is simply addictive. Make a double batch in a large mason jar and it keeps for eons in the fridge. You really need to blend this concoction to emulsify. A magic bullet or immersion blender works great.
3 tbsp. Apple cider vinegar
2 tbsp. fresh grated or jarred hot horseradish
1 tbsp. Dijon mustard
1 tbsp. mayo
1 tsp. maple syrup
1 minced clove of garlic
1/2 c. olive or canola oil, or a mix of the 2
salt and pepper to taste
Wiz this up and pour over roasted root vegetables ( parsnips, carrots, sweet potatoes, squash...) roasted Brussel sprouts and beets, roasted fennel and onion...roasted anything!
This is beyond delicious.
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