Pistachio Vinaigrette

This recipe comes from Bon Apetit magazine. I saved the recipe from an issue earlier this fall. It's definitely a keeper. The vinaigrette is a little on the sweet side, so pairing it with salads containing fruit or goat cheese would be nice.

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 3 tablespoons rice wine vinegar
• 1 tablespoon dijon mustard
• 1/4 cup ground, roasted, unsalted pistachios

How to:

1. Whisk together oil, maple syrup, vinegar, and dijon mustard
2. Slowly add the ground pistachios

Note: I used this vinaigrette on a arugula, fennel, and endive salad with chopped dried figs.