In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed.
Store, covered, in the refrigerator.
Serve at room temperature.
Yields 2 cups.
* This Maple Salad Dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you will end up with a thin dressing that does not cling to your greens. Look for a bottle of maple syrup that lists pure maple syrup as its only ingredient.
The shelf-life for maple syrup in a unopened sealed container is over one year. The shelf-life for maple syrup after initial opening is about six months in the refrigerator.
Vermont Maple Salad Dressing Recipe: https://whatscookingamerica.net/salad/mapledressing.htm