Ginger-Orange Vinaigrette
- ¼ cup white balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon grated fresh ginger root
- ½ teaspoon fresh orange zest
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- In a jar with a screw-top lid, combine vinegar, olive oil, ginger root, orange zest, salt, and pepper. Shake vigorously until emulsified.
- Refrigerate until needed, up to 3 days. Before using, let come to room temperature, and shake well.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ginger-orange-wild-rice-salad-in-phyllo-cups-recipe/
3.5.3251