By: Chef Miriam Borys
Ingredients:
2 tsp. Shallots
4 tbsp. white balsamic vinegar
1 tsp. grated ginger - no need to peel ginger
4 tbsp. white balsamic vinegar
1 tsp. grated ginger - no need to peel ginger
Add the shallots, vinegar & ginger to a mixing bowl or a salad shaker. Marinate the shallots & ginger in the white balsamic while you assemble the rest of the ingredients.
Add all the remaining ingredients below and whisk to combine.
½ tsp. grainy Dijon
1 tbsp. Fresh cilantro – small dice
Cracked pepper
Dash salt
1 tbsp. Pecorino Romano cheese
¼ tsp. sweet ginger garlic seasoning
4 tbsp. extra virgin olive oil
1 tsp. agave nectar or honey
1 tbsp. Fresh cilantro – small dice
Cracked pepper
Dash salt
1 tbsp. Pecorino Romano cheese
¼ tsp. sweet ginger garlic seasoning
4 tbsp. extra virgin olive oil
1 tsp. agave nectar or honey
Store in the fridge until needed.
Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
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