Ginger-Orange Vinaigrette
 
Yield: ⅓ cup
Ingredients
  • 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
Instructions
  1. In a jar with a screw-top lid, combine vinegar, olive oil, ginger root, orange zest, salt, and pepper. Shake vigorously until emulsified.
  2. 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/