Rice Vinegar Salad Dressing

This salad tastes better than it looks - and it looks good! This dressing was great - flavorful without overwhelming.

I made this salad with romaine lettuce, goat cheese, scallions, and toasted cashews.



Rice Vinegar Salad Dressing
Adapted from Clean Eating Magazine July/August 2010

3 tbsp rice vinegar
2 tbsp extra-virgin olive oil
1 tbsp + 1 tsp honey
1/2 tsp whole grain mustard
1/2 tsp fresh ginger, grated or minced
Sea salt and fresh ground black pepper, to taste

Place all ingredients into a small saucepan and bring to a boil over medium heat, whisking frequently.

Remove from heat, set aside to cool slightly. Serve warm. Store in a sealed container in refrigerator for up to 2 weeks.