Curry Vinaigrette

Description: This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons minced shallots
• 1 jalapeno pepper, seeded and minced (about 1 tablespoon)
• 1 teaspoon minced garlic
• 1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Steps:

1. Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.