Sesame Ginger Vinaigrette

Well hello there.

It’s been awhile my friends. I apologize my lack of culinary updates, but I’ve been DEAD tired.

Even though I’ve been home from sin city since Thursday, very early in the morning, it has taken me days to recover. There might have even been some blubbering due to exhaustion. Might.

But after about twenty hours of sleep, I’m feeling a lot like my pre Vegas self.

And pre Vegas me wanted to get her booty in the kitchen. I’m back and better than ever.

In Vegas, it’s hard to get certain things that are really good for you. Like home cooked meals, smoke free air and sunlight. So I jumped at the chance to make some salad dressing from scratch.

Worth all 3 minutes it took to make it.

You will need…

1 tablespoon fresh ginger, peeled and minced

1 clove garlic, minced

3 tablespoons sesame oil

3 tablespoons olive oil

2 tablespoons rice wine vinegar

1 tablespoon palm sugar

1 tablespoon honey

1 tablespoon sesame seeds

Salt and pepper to taste

Start by combining all the ingredients in a medium bowl or mason jar.

Either whisk or shake well until completely combined.

Once completely combined, serve. Save in the refrigerator up to 3 days.

Love and Beer Floats

Angela 

Sesame Ginger Vinaigrette 

1 tablespoon fresh ginger, peeled and minced

1 clove garlic, minced

3 tablespoons sesame oil

3 tablespoons olive oil

2 tablespoons rice wine vinegar

1 tablespoon palm sugar

1 tablespoon honey

1 tablespoon sesame seeds

Salt and pepper to taste

Start by combining all the ingredients in a medium bowl or mason jar.

Either whisk or shake well until completely combined.

Once completely combined, serve. Save in the refrigerator up to 3 days.