Carrot Ginger Vinaigrette

The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 3  large carrots, peeled and chopped
• 1⁄3 cup rice vinegar
• 1⁄2 ounce ginger
• 1  ounce honey
• 3  tablespoons onions, minced
• 1  garlic clove, minced
• 1⁄2 cup canola oil
• 1⁄4 cup olive oil
•  salt and pepper, to taste

Directions

1. Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
2. Add oil in a slow drizzle while continuing to blend.
3. Blend until desired thickness is reached.
4. Salt and Pepper to taste.
5. I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
6. Shallots can be used in place of onion and garlic.