Here's the recipe (such as it is) for the apple cider vinaigrette. It's one of my favorites.
1 Tbs. Maple Syrup
3 Tbs. Apple Cider Vinegar
1 pinch salt
2 grinds black pepper
4 Tbs. olive oil or other salad oil
Whisk all ingredients together
I know this isn't the standard proportion for oil and vinegar, but I like my vinaigrettes with more bite to them, and I usually find the typical ratio too oily. If you want to cut down on the punch, add more oil.
The sauce for the salmon turned out pretty well, I think. I just sauteed the chopped white parts of a green onion in about a Tbs. of butter, then added 1 Tbs. of dijon mustard and about 1/4 cup of chicken stock, reduced that, then added about 2 Tbs. of heavy cream and whisked that in with a pinch of salt. I garnished the salmon with the chopped green parts of the onion. Pretty tasty, and you all know I'm not a fish fan.
I'm headed back into the kitchen for another day of beating, rolling, cutting and dipping. (Sounds like an MMA match.) Should be ready to package those babies up and ship them tomorrow! Then I'll blog about the House O' Cookies.