Shagbark Hickory Vinaigrette

I've blogged several times about recipes made with shagbark hickory syrup.  It's made here in Indiana by Hickory Works.  Their website is www.hickoryworks.com. We're lucky that they're at the local farmers market every week.  Maple syrup just sits around here because I've gotten to the point that I only use the shagbark hickory syrup.  It's hard to describe the difference.  It's a bit less sweet.  Smokier.  More flavorful, yet lets the other flavors shine through.  One of our friends helps out in his daughter-in-law's booth at the same farmers market.  Nicole and her husband own one of our favorite sushi places.  We got to talking about the shagbark hickory syrup and she said she's also replaced maple syrup with this.  So, why am I rambling on about this syrup?  Because one of the items they sell is a shagbark hickory vinaigrette.  It's $8 per bottle.  And, they're not large bottles.  About the only thing I'll pay that much for is white truffle oil or Rao's sauce.  I hate to pay a lot for something I can make at home.  Fresh.  Where I control the ingredients.  So, I copied down the ingredient list, knowing it's in quantity order.  That's a helpful start.  But, then I just went my own way and created my own dressing.  And, it was pretty darned good.  Have made it twice.  Both times with fresh spinach, blueberries and toasted sliced almonds.  YUM!  Excuse me while I go make some more...

Shagbark Hickory Syrup Vinaigrette

1/3 c olive oil
2 T shagbark hickory syrup
2 T balsamic vinegar
1/2 T soy sauce
1/2 fresh ginger, grated
1 T shallots (Penzey's freeze dried)
salt and pepper

Mix and serve. 

I can't think of any salads with fruit that this wouldn't be good on and I can think of a lot of salads with vegetables that this would be equally good on.  You can substitute maple syrup but for the real deal, get online and order some shagbark hickory syrup.

Leftovers Redux

On the leftovers theme, we also had some of the sauce for the shrimp crostini and a couple of the pork skewers leftover from the MOPS party last Sunday.  Connie had picked a large quantity of spinach from the garden and I'd bought a couple of bunches of asparagus at the farmer's market last weekend.  So we combined all of that to make salads for lunch.  I've not yet blogged about the pork skewers so the short version is that they're bacon, ham and pork sausage, skewered, brushed with bbq sauce and baked.  I'll make them in the future just to use in this salad.

Piggy Spinach Salad

Per person:
large handful of spinach
from the pork skewers:
4 cubes of ham
4 pieces of pork sausage
2 pieces of bacon, crumbled
add:
handful of cooked, chopped asparagus
small red potato, cooked and diced
handful of fresh mushroom slices
top with:
garlic shrimp crostini sauce
handful of shredded cheese (we used gouda but about anything would work)