Our delicious vegan ginger dressing pairs wonderfully with seasonal fruits and nuts. None can resist its sour and sharp taste which mixes with any greenery.
- 1/2 cup Olive Pressée extra virgin olive oil;
- 2 tbsp. Olive Pressée apple cider vinegar;
- 2 tbsp. Dijon mustard;
- 1 tbsp. maple syrup;
- 2 tbsp. finely grated fresh ginger;
- 1/2 tsp. sea salt;
- Fresh, ground pepper.
- In a bowl, whisk all the ingredients together.
For a non-vegan recipe, this dressing goes wonderfully well with feta or goat cheese.
Store in the refrigerator up to 10 days in an airtight container.