Creamy Mustard-Carrot Vinaigrette
Charity Burggraaf
Creamy
Mustard-Carrot Vinaigrette
Yield: 1
cup
1 cup water
1 Tbsp chia seeds
½ cup diced carrot (about 1 large carrot)
½ apple, peeled and cored
2 Tbsp grated fresh ginger
1 Tbsp maple syrup
1 Tbsp Dijon mustard
Kosher salt
Freshly ground black pepper
In a small bowl, combine the water and chia seeds and let sit for at least 30 minutes, forming a chia gel.
When the chia is soft and gelled, in a blender, puree the chia gel, carrot, apple, ginger, syrup, mustard, salt and pepper until very smooth, about 3 minutes.
Store any extra vinaigrette in a covered glass jar in the refrigerator for up to 5 days.
Recipe courtesy of Amy Pennington from Salad Days: Boost Your Health & Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins and More by Amy Pennington (Sasquatch Books).
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