2 Perfect Salad Dressings

• 1 large shallot, minced

• 2 tbsp plus 1 teaspoon aged sherry vinegar, plus additional, as needed

• 1 tbsp warm water

• 1 /3 c extra-virgin olive oil

• 1 1/2 tsp Dijon mustard

• 1 1/2 tsp whole-grain mustard

• 2 sprigs thyme, washed and stripped

• Salt and freshly ground black pepper

Place the shallots in a stranger. Rinse with cold water. Drain and add to vinegar and warm water. Sit for 2 minutes. Whisk in everything else. Adjust salt and vinegar, if needed. Mix again and Enjoy!

This dressing recipe is adapted from the West Village restaurant Via Carota’s salad dressing. The oil has been greatly reduced and the sweetener and raw garlic have been removed.

Carrot Ginger Dressing

adapted from Dojo in NYC

INGREDIENTS:

16oz bag of baby carrots

2 cloves garlic

Juice of 1 lemon

Thumb sized piece if ginger, peeled and sliced

1 small shallot,

1 T white miso

1 T sesame oil

1 T mirin

1 T rice vinegar

1/2 c water plus more if needed.

Punch of salt (½ t)

DIRECTIONS:

Combine all ingredients in a blender or food processor

Blend/process until it has a dressing-like texture.

Taste & adjust, add water if too thick.

Enjoy!