Several years ago we had this wonderful little gluten-free restaurant in West Reading called Good Eatz. It was glorious. The menu was extensive and the food delicious. I remember one time my husband treated me to a Mother’s Day breakfast there and we had to wait 20 minutes to be seated because it was so full.
Flash forward to today and for reasons I still don’t quite understand, they are no longer in business. We watched them move to a smaller location and struggle until finally they ended up at a farmer’s market and fizzled out like flat soda. It was painful to watch.
A lot of people were really sad about it but I don’t think anyone missed it as much as I did. The thing I missed the most was their Maple Mustard salad dressing. I loved it so much I think I could have drank the little cup that came with my salad then asked for more. And, maybe I did …
But, enough of mourning the loss. We were fortunate that the Good Eatz farmer’s market stand was replaced by another, better stand serving all organic foods and drinks. We hit Half Dozen Café up nearly every Saturday morning for coffee and great food. If you’re in the area, please give it a try. Hope makes the best stuff!
Oh, and I solved my problem of missing the dressing by recreating it! Here it is.
- 3 oz. avocado oil
- 2 oz. maple syrup
- 1 ½ Tbls. white wine vinegar
- 1 Tbls. grainy mustard
- ¼ tsp. salt
- Sprinkle of pepper
- Blend all ingredients with a stick blender in a tall jar or cup. You can also use a blender. Blend for just a few seconds as it comes together really quickly.
- Store in a glass jar in the refrigerator for up to two weeks. It’ll never last that long though!