Curry Vinaigrette

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

• Ready In: 5 mins
• Serves: 6-8
• Yields: 3/4 cup

Ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 2  tablespoons  minced shallots
• 1  jalapeno pepper, seeded and minced (about 1 tablespoon)
• 1  teaspoon  minced garlic
• 1  tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1  tablespoon  mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

Directions

1. Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.