This vinaigrette will add zesty flavor to any salad or it may be used as a dip for raw vegetables This is the house dressing at What A Dish cafe and catering. http://www.whatadishoc.com
I founded the catering company in the early 1990’s and sold it to the currant owners in 2006 but for the past three years I was the Executive chef there..it’s a long story I will tell another time!
I use all organic produce and freshly squeezed orange juice for my mix. You will need:
1 cup raw honey
1 cup Bragg’s organic, raw ,apple cider vinegar
1 cup fresh squeezed orange juice
2 cloves garlic,peeled
1 medium shallot, peeled
1 red bell pepper, cored and seeded.
3 oz. peeled fresh ginger root
1/2 tsp. sea salt
1/2 tsp coarse ground black pepper
2 cups cold pressed Extra Virgin Olive Oil ( EVOO)
Put all ingredients except for the oil in the blender and pulse for one minute to chop them. Continue to puree all of the ingredients until liquefied, there may be some small pieces in the mix. Add the oil slowly at medium speed until it is all incorporated in to the dressing.
store in a 32. oz. glass Mason jar with a tight fitting seal. This will keep up to five days in the refrigerator.