Mustard Maple salad dressing

We spent a weekend down in Philadelphia not too long ago with my brother Sean and sister in law, Susie. Sean is an avid cook often shaming me in his knowledge of meats and wine (and I went to cooking school). He is as Susie says, "an expert salad dressing maker". Here is something I saw him concoct one evening. It was so good it has been the only thing served in our house since.

1 Tbs. Dijon mustard

1 Tbs. champagne vinegar

1 Tbs. maple syrup (please don't use any imitation products;

this means no bottles shaped like people)

1/4 to 1/3 cup good evoo.

This would be evoo that you intend to eat raw. Ask a seller at a specialty store. It will inevitably be more expensive, but it's worth it. I recommend an oil with a fruity rather than a peppery finish especially if you are new to the world of olive oil.

pinch of fresh cracked pepper

pinch to 1/4 tsp of kosher salt

Combine all the ingredients except the oil in a bowl big enough to accomodate a whisk. Granted this isn't a lot of liquid to work with but still put it in a large-ish bowl. You may have heard that oil and water don't mix but the mustard included in the recipe will act as an emulsifier. Begin whisking the dressing and adding the oil in a slow steady stream. The dressing will be yellow and become opaque. This is good. Once 1/4 cup of oil is added taste the dressing. It should be sharp, but not too sharp, and NOT oily-never oily. If the vinegar is still too strong, continue adding oil, if the dressing sits heavily on your tongue, prepare another batch of the mustard, syrup, and vinegar; and begin again. Adding not oil this time but the old dressing, tasting, and continuing with oil if necessary. Dressing really is very simple, but I find it can require confidence and a good sense of taste. Good luck.

A warning to the adventurous who may consider trying this recipe. The ingredients are expensive. You will only buy them occassionally, but that first purchase could be dear. Try it when you feel like treating yourself.