Smokey Maple Salad Dressing with Lapsang Souchong

From Chef Heidi Fink of Victoria, B.C

2008 Nov/Dec


  • 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.