Patsy Kreitman of Paper Palate wrote a wonderful review on A Century of Flavors, a cookbook from a family-run producer of pure extracts. It includes the following delicious and dairy-free recipe ...

Spa Salad with Almond Vinaigrette
Source: A Century of Flavors

10 ounces baby spinach leaves torn into bite-size pieces
½ red onion, thinly sliced
1 cup strawberries, thinly sliced
½ cup sliced almonds

Toss the spinach, onion, 1 cup of strawberries and ½ cup almonds gently in a large bowl.  Pour the vinaigrette over the salad and toss to combine.  Garnish with additional strawberries and almonds.

Serves 2

Almond Vinaigrette

2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon [Nielson-Massey] Madagascar Bourbon Pure Vanilla Extract
¼ teaspoon [Nielsen-Massey] Pure Almond Extract
¼ teaspoon salt
1/8 teaspoon white pepper
½ cup canola oil
¼  cup natural rice vinegar

Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl .  Add the canola oil in a fine stream, whisking constantly until incorporated.  This will emulsify your salad dressing and it will not separate.  Add the vinegar slowly, whisking constantly. 

Makes ¾ cup.

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