Sweet Chili-Sesame Vinaigrette

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This recipe is:
vegetarian iconVegetarian, corn-free iconCorn-free, dairy-free iconDairy-free, egg-free iconEgg-free, gluten-free iconGluten-free, peanut-free iconPeanut-free, soy-free iconSoy-free, tree nut-free iconTree nut-free, wheat-free iconWheat-free

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Ingredients

  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon freshly minced ginger
  • 1 tablespoon Thai sweet chili sauce (PCC sells Thai Kitchen brand in the Asian condiments section)
  • 1 tablespoon toasted sesame seeds
  • Salt and freshly ground pepper, to taste
  • 1/2 cup extra virgin olive oil

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 whisk, until well blended. Serve with Cara Cara and Blood Orange Salad.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

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.

More about: dressings, sesame seeds

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