Ingredients 1/4 cup Vermont maple syrup *1 small shallot , minced2 tablespoons soy sauce2 tablespoons sherry vinegar2 tablespoons apple cider vinegar1 tablespoon minced fresh ginger1 1/2 teaspoon Dijon mustard1/2 teaspoon minced fresh cilantro1/2 teaspoon minced fresh Italian parsley1/2 teaspoon minced fresh chives1/4 teaspoon salt1/8 teaspoon freshly ground pepper3 tablespoons canola oil3 tablespoons extra-virgin olive oil1 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).