GInger Maple Vinaigrette

I have been in love with organic ginger for the last year. It all started when I was visiting Kensington Market and stopped by the Urban Herbivore. It was one of those cold winter days and I wanted some thing healthy and HOT, so I ordered some organic ginger tea. I watched them grind up the fresh ginger and then add some hot water. I loved this drink so much that I went out and bought some fresh organic ginger and then made the drink at home!

Often I just didn’t have organic ginger available and bought the normal ginger from the grocery store. Let me tell you – ITS NOT THE SAME. I will now ONLY buy organic ginger. I love how intense the flavor is – it’s not even on the same planet as the non organic ginger.

Lets discuss: organic vs non organic:

organic: stronger flavor, less water, you need less, costs more, not available at your local grocery store

non organic: flavor is not as strong, you need more, costs less,

The brand I usually pick up has a lovely recipe on the back and I FINALLY decided to try it. (took me long enough).

Here’s what you need for Ginger Maple Vinaigrette:

2 inch piece of organic ginger chopped

1 med organic garlic clove, minced

1 med shallot, minced

2 tablespoons maple syrup

2 tablespoons dijon mustard

3 tablespoons balsamic vinegar

1 cup olive oil

METHOD:

In a blender combine all the ingredients except olive oil and blend until smooth.

On the lowest setting, pour olive oil until emulsified. Adjust taste with salt and pepper. Use as a dressing or marinade and store for up to 2 weeks in a refrigerator.

I encourage everyone to:  a) pick up some organic ginger b) try the above dressing c) or try making fresh ginger tea.

Funny, as I type this blog post I’m thinking of ginger ice cream, ginger cookies, gingerbread latte, dipped ginger in chocolate. Who else has any ideas what to make with ginger?

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