Carrot Ginger Dressing-Little Flower Cookbook

I recently bought the Little Flower Cookbook from a little cafe in Pasadena. It’s a tiny book full of great recipes for savory tarts, baked goods, salads and dressings, soups, sandwiches and sweets. I have made two recipes so far but will probably make every recipe in this book-they all sound delicious.

I am always looking for a new vinaigrette and this is a delicious one

1 shallot, peeled

2 cloves garlic, peeled

3 T. fresh ginger, peeled (about a 3″ knob)

1/2 cup grated carrot

1/2 t. ground mustard

2 t. soy sauce

1/2 cup rice wine vinegar

1 t. toasted sesame oil

3/4 cup canola oil

1/4 cup olive oil

salt to taste

Add all ingredients, except the oils, to the blender, puree. Add oil slowly. Season to taste. Makes 2+ cups!

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