Recipe courtesy of Carol Williams Catering.
- 2 tablespoons fresh ginger, minced
- 1 cup white vinegar
- 1 ½ cups light olive oil or canola oil
- 1 teaspoon dried parsley
- salt & pepper to taste
- Place vinegar, ginger and honey in a blender or food processor and blend thoroughly. Slowly add oil until incorporated. Add parsley and season with salt and pepper to taste. Chill until ready to use. May also be made by hand using whisk to incorporate oil.