Chef Mo’s Maple Wasabi Vinaigrette

BY LINDA GARSON

We’re still thinking about the outrageously delicious salad dressing that Chef Mo at Sunterra Keynote made for us earlier this year with his smoked salmon and egg on fresh herb salad for the first course of our “From The Farm” Vine & Dine dinner.

Everyone wanted the recipe!

“Thanks for the wonderful evening at “From the Farm Pt 2” at Sunterra. The pairings were bang on and the food was amazing. Can you please send us the maple wasabi vinaigrette recipe? All was made even better knowing the salad was made from local ingredients. Cheers!” Ian R.

“Once again, I would like to thank you very much for the Vine and Dine evening at Sunterra Downtown Calgary last night. We, the four of us at the long table, enjoyed our dinner and wine pairings. Each course of the dinner was delicious! One of my favourites, was the Maple Wasabi Vinaigrette that was presented with the Sgambaro's smoked salmon and Omega-3 eggs on fresh herb salad. It was very smooth and light tasting. I would appreciate it if I could possibly get the recipe? Joanie E.

“Loved the Sunterra Vine and Dine. Is it possible to get the vinaigrette recipe from that meal? Please and thanks!” Terie R.

Thanks so much, Chef Mo, for generously sharing your recipe!

2 Tbs (30 mL) water

1½ tsp wasabi powder

½ cup (120 mL) maple syrup

¼ cup (60 mL) lemon juice

¼ cup (60 mL) rice wine vinegar

½ tsp ginger, minced

1 Tbs (15 mL) sesame oil

1 Tbs (15 mL) soy sauce

1½ tsp garlic, minced

½ cup (120 mL) canola oil

To taste salt and pepper

1. Combine water and wasabi powder until the powder dissolves.

2. Add in maple syrup, lemon juice, rice wine vinegar, ginger, sesame oil, soy sauce, and garlic, and whisk together.

3. Slowly add in the canola oil while whisking continuously until the mixture is combined. Season with salt and pepper to taste and toss with your favourite green salad.