This is kind of a funny story. Last fall on a dreary, cold night I pulled out a recipe for salad dressing, made it, loved it, got the super-endorsement from Bekah, and then promptly forgot where I had found the recipe. I looked everywhere. Riffled through each and every cookbook I owned. Nowhere to be found. Every couple of months I would look again because it was driving me crazy (and because Bekah was on my case!). I finally gave up, deciding I had dreamt it. Well, finally on Sunday night I found it again in vegan yum yum. And I’m promptly posting it so that I never lose it again and so that you, too, my trusty followers, can enjoy its nuances. Great on a tender green salad with cranberries, toasted pecans, and sliced pear. But be creative. And enjoy.

This recipe doesn’t make much. I would double it and keep a jar in the fridge.

3 tbsps veganaise (or other vegan mayonnaise)

3 1/2 tsps balsamic vinegar

4 tsps toasted sesame oil

3 tsps dijon mustard

3 tbsps maple syrup

1/2 tsp salt

fresh pepper to taste

8 tbsps olive oil

Mix together the mayo, vinegar, sesame oil, mustard, maple syrup, salt and pepper in a mixing bowl. Slowly drizzle the olive oil into the bowl while whisking vigourously to emulsify. The oil should blend completely into the dressing and it should thicken nicely. Taste and adjust if necessary. Serve or refrigerate.