I’ve already written a whole post about Molasses. If a sweetener can be a superfood, molasses is it. Go back and read the post. You will have a new respect for this complex syrup. You will also find my gingerbread latte recipe. You’re welcome.
When I create recipes, I do it seasonally. I start with the produce in season and create dishes that best show off that vegetable or fruit and are nutrient dense. This salad dressing recipe started with the notion of a hearty shaved brussel sprout salad for winter. Brussel sprouts have plenty of flavor and can take on the molasses and mustard in this dressing just fine. The molasses is itself a flavor profile we associate with cold weather. This is great on a hearty cold weather cobb salad, a warm winter kale salad, and on shaved brussel sprouts. I hope you enjoy.
Molasses & Mustard Vinaigrette
1/4 c molasses
1/4 c cider vinegar
1 tsp whole grain mustard
1/4 tsp salt
1/4 tsp ground pepper
1/3 c olive or avocado oil
Combine (whisk by hand or use a blender) all ingredients except oil. SLOWLY add the oil while whisking or into a blender on low (much easier.) You can store this for a month in your refrigerator.