My first thought was to use it in a savory application, like maybe brushed on grilled meat, or mixed into a barbecue sauce.
That would be great ... but it's not what I did.
Instead, I used it in a vinaigrette that I used on endive. The sweetness of the syrup balanced the slight bitterness of the endive, and the tartness of the vinegar balanced the sweetness of the syrup. Pepper added a teeny hint of heat, olive oil added richness, and endive supplied the crunch.
I used both red and green endive, for color, and poppy seeds for an accent. It was a pretty dish. And pretty good, too.
If you don't like endive, you could use your own favorite greens, or a mix.
Endive Slaw with Shagbark Vinaigrette
1 tablespoon Shagbark Syrup
1 tablespoon cider vinegar
1 teaspoon poppy seeds
2 tablespoons olive oil
Pinch of salt
Freshly ground black pepper, to taste
Put the endive in your serving vessel.
To make the dressing, combine all the ingredients in a bowl, and whisk to blend. Or, put them in a small jar and shake to combine.
Drizzle the dressing over the endive, and serve.
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