Bright, tangy, and lightly sweet, this vinaigrette combines honey, fresh ginger, and cider vinegar for a dressing that’s as versatile as it is flavorful. It’s wonderful tossed with mixed greens, drizzled over grain bowls, or used as a marinade for chicken or fish.
INGREDIENTS:
1/2 cup avocado or canola oil
1/2 cup extra virgin olive oil
1/2 cup honey
2 tablespoons lemon juice
4 tablespoons cider vinegar
1 garlic clove, minced
1/4 teaspoon paprika
1 tablespoon ginger root, very finely chopped or grated
1/4 teaspoon salt
METHOD:
Combine all ingredients in a blender and process on high for 1 minute, until smooth and emulsified.
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Alternative: Place ingredients in a lidded jar or vinaigrette shaker and shake vigorously until blended.
The dressing will be thick. For a lighter consistency (especially for delicate greens), add up to 1/4 cup water and blend or shake again.
Transfer to a clean jar or container, seal tightly, and refrigerate. The vinaigrette will keep for several weeks.
Before each use, shake well to recombine if the dressing has separated.
YIELD: Makes about 1 1/2 cups dressing (enough for 20 salad servings)
