Maple- Ginger Vinaigrette

Mr. Smith and I traveled to Burlington, Vermont to celebrate our first wedding anniversary not too long ago. We stayed at the Lang House Inn downtown and had the most amazing breakfast delivered every morning. Like most places in the area, the Inn is dedicated to providing the freshest possible ingredients from local sources and they shine through in their simply prepared meals. While we visited the area, I treated Mr. Smith to dinner at the nearby Shelburne Farms to celebrate. On the shores of Lake Champlain, the Inn and farm that it sits on are absolutely beautiful, and meals there are truly remarkable. All of the ingredients are raised sustainably there on the farm including the most delicious lamb I have ever had and all of the cheese we ate for dessert. Even the egg that was used in my gin fizz was laid earlier that morning. When we were there I was psyched to learn they had published their own cookbook, and I snatched one up as a memento of our trip. The recipe I'm sharing here was the dressing we had that evening. With the soft maple flavor and perfect amount of ginger, it is sure to be a favorite of yours as well.

Inn at Shelburne Farms Maple- Ginger Vinaigrette
From: Cooking with Shelburne Farms

1 medium clove garlic
1 medium shallot
1- inch piece fresh ginger root, peeled and coarsely chopped (I buy a bunch at at time and keep it wrapped in my freezer)
2 tablespoons Dijon mustard (a stone ground mustard will also work well here)
2 tablespoons soy sauce
2 tablespoons pure Maple Syrup
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil (vegetable)
salt and pepper to taste

Put first 7 ingredients into a food processor and combine until well blended.
With the motor running on low, pour the oils slowly through the hole at the top until emulsified.
Adjust seasoning to taste, and strain if necessary.