• Hazel Maple Mustard Vinaigrette


Adapted from Beth Dooley’s Forever Green Cookbook. This vinaigrette is great to have on hand for salads and as a basting sauce for grilled or roast chicken or pork from Sunshine Harvest Farm. It will keep in the refrigerator in a covered container for at least 2 weeks (up to one month).

Hazelnut oil is a fragrant, nutty oil that will elevate your salad dressings, sauces and roasted vegetables, like in the recipe below. It is also a local olive oil replacement with a higher smoke point for sauteing. Visit American Hazelnut Company’s website for more recipes featuring hazelnuts and hazelnut oil.

Hazel Maple Mustard Vinaigrette


  • 1/3 cup apple cider vinegar
  • 2 shallots, peeled and diced
  • 2 cloves garlic, diced
  • 2 Tablespoons coarse mustard
  • 2/3 cup maple syrup from Horner’s Corner
  • 1 cup hazelnut oil from American Hazelnut Company
  • Salt and freshly ground black pepper to taste
  • Generous pinch red pepper flakes to taste


Put all of the ingredients except the oil into a blender and process until thoroughly blended, about 30 seconds to 1 minute. Keep the motor running and slowly add the oil in a steady stream. Store in a covered jar in the refrigerator. Makes about 2 cups.

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