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.
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INGREDIENTS
Nutrition- 3
- 1⁄3cup rice vinegar
- 1⁄2ounce ginger
- 1ounce honey
- 3
- 1
- 1⁄2cup canola oil
- 1⁄4cup olive oil
- salt and pepper, to taste
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DIRECTIONS
- Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
- Add oil in a slow drizzle while continuing to blend.
- Blend until desired thickness is reached.
- Salt and Pepper to taste.
- 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).
- Shallots can be used in place of onion and garlic.
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