Orange Ginger Dressing
Ingredients:
1/4 cup freshly squeezed orange juice
2 teaspoons orange zest
1 Tablespoon rice vinegar
1 Tablespoon fresh ginger
1 teaspoon dijon mustard
1-2 teaspoon honey to taste
1/4 teaspoon sea salt
Freshly cracked black pepper to taste
1/3 cup light oil of choice (canola, sunflower, grapeseed, etc.)
1/2 teaspoon black sesame seeds
2 teaspoons orange zest
1 Tablespoon rice vinegar
1 Tablespoon fresh ginger
1 teaspoon dijon mustard
1-2 teaspoon honey to taste
1/4 teaspoon sea salt
Freshly cracked black pepper to taste
1/3 cup light oil of choice (canola, sunflower, grapeseed, etc.)
1/2 teaspoon black sesame seeds
Directions:
Put the orange zest into a small glass jar with a tight fitting lid.
Squeeze the orange juice into the jar with the zest and then add the vinegar, ginger, dijon mustard, honey, salt and pepper, and oil.
Tightly secure the lid to the jar and shake until the dressing has emulsified or become slightly thick and smooth.
Taste the dressing, adding more ginger if needed, then stir in the sesame seeds.
Squeeze the orange juice into the jar with the zest and then add the vinegar, ginger, dijon mustard, honey, salt and pepper, and oil.
Tightly secure the lid to the jar and shake until the dressing has emulsified or become slightly thick and smooth.
Taste the dressing, adding more ginger if needed, then stir in the sesame seeds.
Notes:
Almost any oranges will do, but if you have mandarin oranges available you woul be crazy not to use them. Just adjust the added honey to the sweetness of your oranges.
Pour over your favorite salad or serve as a dip for veggies.
Homemade vinaigrettes with add-ins like garlic and ginger can generally remain in the fridge for more than a week, but you know damn well they won't be around that long!
Pour over your favorite salad or serve as a dip for veggies.
Homemade vinaigrettes with add-ins like garlic and ginger can generally remain in the fridge for more than a week, but you know damn well they won't be around that long!