1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk. Yield: about 3/4 cup

Stacy's Notes - Made June 2006. Didn't have shallots, so I substituted 1 T finely diced red onion. Served this on a grilled chicken salad - yum, a definite keeper!