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Smokey Maple Salad Dressing with Lapsang Souchong

Nov/Dec 2008
Courtesy of Victoria, B.C. chef Heidi Fink

¼ c. balsamic vinegar
3 T. maple syrup
2 t. lapsang suchong loose tea
1 garlic clove, minced or pressed
½ t. each Dijon mustard, salt and freshly ground pepper
¾ c. extra-virgin olive oil

In a small saucepan, combine the vinegar and syrup. Bring to a boil, stir in the tea leaves and remove from the heat. Let sit for about 6 minutes to steep. Strain and discard the tea leaves. In a small bowl, whisk together the vinegar-syrup mixture, garlic, mustard, and salt and pepper. Add the olive oil in a thin, steady stream, whisking to emulsify. This is also delicious when warmed and poured over salad greens to slightly wilt.