Curried Orange-Ginger Vinaigrette

Makes | 1 cup

• 1/2 tsp. curry powder
• 1 tbs. honey
• 1/4 cup fresh orange juice
• zest of one orange
• 1 tsp. rice wine vinegar (optional)
• 1 tsp. grated fresh gingerroot
• 1 tsp. minced shallot
• 1/2 cup almond oil
• Salt to taste

Directions

1. Toast the curry powder in a small skillet for about 1 minute, stirring until fragrant.
2. In a separate bowl, whisk together honey, orange juice and zest, vinegar, gingerroot and shallot. Add reserved curry powder.
3. Finally, whisk in almond oil until emulsified, and season with salt to taste.
4. Keeps in the refrigerator for two weeks.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson