2 tbsp maple syrup 1 tbsp finely chopped shallot ½ tsp lemon zest 1½ tsp Dijon mustard (optional) Salt and pepper 135ml extra virgin olive oil
Mix all the ingredients, apart from the oil, in a large mixing bowl. Add the oil in a thin drizzle while whisking constantly to get a creamy consistency. Taste, and adjust the seasoning. This will keep in the fridge for up to two weeks - just make sure you bring to room temperature before using. Bursting with earthy aromas, this sauce/dressing works well with almost anything. Toss together with fresh peppery leaves, serve as a salsa for oily fish or roast chicken, or toss through cold rice or pasta salad.