1 stalk | rhubarb | 100 g | |
4 tbsp | water | 60 mL | |
2 tbsp | maple syrup | 30 mL | |
2 tsp | Dijon mustard | 10 g | |
1 tbsp | wine vinegar | 15 mL | |
1/4 cup | extra virgin olive oil | 65 mL |
A blender or food processor will be very useful for this recipe.
The vinaigrette can be kept in the refrigerator for week.