Smoked olive oil adds just a hint of smoke to this dressing made with apple cider vinegar and maple syrup. If you do not have access to a smoked olive oil, using regular olive oil will work just fine. When you toss your salad with the dressing, remember to do this lightly to prevent bruising the lettuce leaves.
1/2 garlic clove, grated or very finely minced
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
3 tablespoons smoked olive oil, we use olive oil from enFuso
Salt and fresh ground black pepper
In the bottom of a large salad bowl, whisk the garlic, mustard, apple cider vinegar and maple syrup until blended. While whisking, slowly stream in the smoked olive oil until the dressing has thickened slightly and looks emulsified. Taste then season with salt and a few grinds of black pepper.
Add lettuce to the bowl with smoked vinaigrette. Gently toss the leaves until lightly coated. Divide greens between plates then top with chopped bacon and a poached egg.