• 1/4 cup Vermont maple syrup *
• 1 small shallot , minced
• 2 tablespoons soy sauce
• 2 tablespoons sherry vinegar
• 2 tablespoons apple cider vinegar
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced fresh cilantro
• 1/2 teaspoon minced fresh Italian parsley
• 1/2 teaspoon minced fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons canola oil
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Asian sesame oil

In a medium bowl, whisk together all but last three ingredients (or shake together in a jar with a tight-fitting lid). Let stand 1 hour to allow flavors to blend.

Whisk in oils. Cover tightly; refrigerate for up to 4 days. (Yields 11/2 cups.)

* Dark amber maple syrup is preferred (available online at www.bairdfarm.com).