by Chef Heidi Fink

This irresistible smoky salad dressing was created by Chef Heidi Fink & once you've made it, it will quickly become a favourite dish to serve for gatherings, special occasions, or just as a treat for you. Takes 15 minutes or less to make!

Healthy & nutritious... but sinfully delicious, this recipe will quickly become a household essential.

It's very adaptable & can be used in a variety of ways - dress up fresh mixed salad greens, pour over beans for a smoky bean salad, or with grilled vegetables such as asparagus or zucchini.  Toss over veggies when the Smoky Maple Dressing dressing is cold, or pour over spinach & other greens when slightly warmed to lightly wilt them. It also makes a fantastic marinade, dipping sauce, or sandwich spread. Taste & discover the irresistibly smoky, sweet & savory flavours of the Smoky Maple Salad Dressing.

We love seeing what you're making! ⁠Share & tag your Silk Road recipes with the hashtag #SilkRoadCommuniTEA - you’ll find us on FACEBOOK, INSTAGRAM, TWITTER & PINTEREST.

Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.

Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.

INGREDIENTS

• 2 tsp. Lapsang Souchong tea
• ¼ cup balsamic vinegar
• 3 tbsp. maple syrup
• 1 clove garlic, minced or pressed
• ½ tsp. Dijon mustard
• ½ tsp. salt
• ½ tsp. freshly ground pepper
• ¾ cup extra-virgin olive oil

DIRECTIONS

1. In a small saucepan, combine the vinegar & syrup. Bring to a boil, stir in LAPSANG SOUCHONG tea leaves & remove from heat. Let sit for about 6 minutes. Strain, but do not press on the tea leaves to extract more flavour. Discard the tea leaves.
2. In a small bowl, whisk together the flavoured vinegar-syrup mixture, garlic, Dijon, salt & pepper. Add olive oil in a thin, steady stream, while whisking to emulsify the dressing. Voila!

Heidi Fink is a chef, cooking class instructor, & food writer. Previously Executive Chef of ReBar Modern Food, Heidi now shares her expertise & enthusiasm through cooking classes &Victoria’s Chinatown Culinary Tours which includes a Tea Tasting at the SILK ROAD. Visit her blog for fantastic recipes.