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About Vindulge Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have been creating content for the IACP-nominated website Vindulge since 2009

So if you try it out, let me know what you think

Sherry Shallot Vinaigrette Ingredients 1 tablespoon Dijon mustard 1 tablespoon (15 ml) maple syrup 1 teaspoon salt teaspoon black pepper, freshly ground cup (60 ml) sherry vinegar cup (110 ml) olive oil 2 tablespoons shallots, finely diced (or white or red onion) Method In a small bowl, combine all the ingredients except the olive oil and the shallots

Perfect forsalads and marinades, introducing the light, tangy taste of McCutcheon's Apple Cider Vinaigrette