Orange and Ginger Dressing

This dressing perks up a carrot salad yet is equally at home over a mix of leaves such as crisp romaine, bitter radicchio, and baby spinach.

NOTE: This will keep for a couple of days in the fridge.

INGREDIENTS

Serves 2

1 orange, unwaxed

1½ tablespoons apple cider vinegar

½ teaspoon fresh ginger, minced

3 tablespoons olive oil

A pinch of Himalayan pink salt

METHOD

Finely zest the orange so you have half a teaspoon of zest. Then cut the orange in half and juice the orange so you have 4 tablespoons of orange juice. Combine all the zest, juice, apple cider vinegar and ginger in the jam jar and shake. Leave to stand for the flavours to combine for a couple of minutes. Then add the olive oil and shake again until the dressing has emulsified. Season to taste and add a little sweetener if desired.