Adapted from www.cupcakeproject.com
Makes enough for four small bowls of salad
4 cipollini onions (or other salad onion)
3/4 C extra virgin olive oil
3 T whole grain prepared mustard
2 T maple syrup
2 t apple cider vinegar
2 t soy sauce
1 t hot sauce
Finely chop the onion & saute in the olive oil until fragrant & golden brown. Remove from heat & let cool. Transfer to food processor & process until thick & pasty. Put all other ingredients in the processor & blend until combined. Serve immediately or store in the refrigerator for up to two weeks.
