Curry Vinaigrette

Nicely spiced dressing for salads, vegetables and potatoes.

• Ready In: 10 mins
• Yields: 3/4 cup

Ingredients

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 2  tablespoons  minced shallots
• 1  serrano peppers or 1  jalapeno chile, seeded and minced
• 2  cloves garlic, minced
• 1  tablespoon curry powder (mild or hot, your choice)
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper

Directions

1. Whisk together all ingredients.
2. May store in an airtight jar, refrigerated, up to 2 weeks.
3. Use on salads, vegetables, potatoes, etc.