Honey Ginger Vinaigrette
Yield: About 3/4 to 1 cup
There are as many variations of vinaigrettes or salad dressings as there are cooks to create them. There are some basic guidelines, however. For the most part a vinaigrette starts out with a good vinegar and a good oil. The proportions vary according to your taste. From there you are only limited by your imagination.
Ingredients
PreparationIngredients
- 1/4 cup red wine vinegar (you may substitute rice vinegar, raspberry or sherry wine vinegar) Add to list
- 1 tablespoon honey Add to list
- 1 teaspoon freshly minced ginger Add to list
- 2 tablespoons Thai sweet chili sauce (PCC sells Thai Kitchen brand in the Asian condiments section) Add to list
- 1 tablespoon toasted sesame seeds Add to list
- Salt and freshly ground pepper to taste Add to list
- 1/2 cup olive or vegetable oil such as sunflower or peanut Add to list
Preparation
Combine all of the ingredients except the oil in a bowl. Pour the oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
Recipe by , PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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