Orange-Walnut Vinaigrette

 
4-5 oranges
1/2 cup apple cider vinegar
1/3 cup shallots, finely diced
3 T. apple juice
4 t. ginger, minced
1 1/2 t. salt
1/2 t. pepper
dash of cinnamon
1/2 cup walnut oil
 

Begin by removing the zest from a few of the oranges, enough to measure 3 T. of zest, and transfer to a small bowl. Juice the oranges as needed to yield 1 cup of juice, and add to the zest. Transfer the orange juice and zest to a blender or food processor. Add the shallots, ginger, salt, pepper, and cinnamon, and process for 1 minute to combine. While the machine is running, through the feed tube, slowly drizzle in the walnut oil, and process for 1 minute. Transfer to a glass or plastic airtight container. Store in the refrigerator for 3-5 days. Shake or whisk the dressing well before serving.

Yield: 2 1/3 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett