Asian Ginger Honey Vinagrette
Posted By Chef Isaac on October 23, 2009
Yield: 1 1/2 cups (roughly)
Sometimes I am in the mood for a quick dressing recipe for a salad. Lets face it, not everyone has a lot of time to spend in the kitchen. So quick flavorful dishes are always welcome.
This dressing is wonderful over a salad. I love making it and tossing it with fresh green and tomatoes from the market. It’s also wonderful served over a salad that has cold chicken served with it. I hope you like it as much as we do!
Ingredients:
2 ea garlic cloves, peeled
1 Tablespoon ginger, peeled
1/4 cup fireweed honey (great honey to use for this dressing!)
3 Tablespoons soy sauce
2 teaspoonsWorchestershire sauce
1 c up sesame oil
pinch of black pepper
pinch kosher salt
Preparation:
1-Place everything but the sesame oil into a blender and blend.
2- With the blender running, slowly add in the oil. Stop and taste. Adjust seasoning if needed.
Chef’s Note: Fireweed honey is the best choice for the dressing. It is a light fruity honey that compliments each of the other ingredients.
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wow – this sounds awesome! I am going to use ALL of your recipes.