This recipe is adapted from Cooking with Shelburne Farms, by Melissa Pasanen with Rick Gencarelli (Viking Studio 2007). According to Gencarelli, you could reduce the cider to double its strength and intensify this dressing. I found it very good just as it was, without the extra step.
Makes 1 scant cup of dressing, enough for 4 to 6 salads
1/2 cup apple cider or natural apple juice
2 tablespoons cider vinegar
1 teaspoon pure maple syrup, grade B for strongest flavor
1 shallot, finely minced
1/2 teaspoon coarse kosher salt plus more to taste
1/4 cup olive oil
Freshly ground black pepper to taste
In a blender or mini food processor, blend together the cider, cider vinegar, maple syrup, shallot and salt.
Gradually add the olive oil and blend to emulsify. Adjust seasoning to taste.