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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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This vinaigrette is a huge hit whenever I serve it. It has a hint of sweetness balanced out by Asian inspired soy-ginger flavorings. Toss with some spring mix and spiced piecans for a restaurant worthy salad. Ingredients:
1 garlic clove |
1 medium shallot |
1 inch fresh gingerroot, peeled and chopped |
2 tablespoons dijon mustard |
2 tablespoons soy sauce |
2 tablespoons maple syrup |
3 tablespoons balsamic vinegar |
1/2 cup olive oil |
1/2 cup canola oil |
salt and black pepper |
Directions:
1. In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
2. With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
3. Store refrigerated or use immediately.
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