This is a wonderful vinaigrette-great on salads, mixed grains or in place of mayonnaise in recipes. If I’m going to use it over anything spicy, like arugula, I’ll forgo the ginger.
1/4 c ginger, minced or grated (optional)
2 c diced, peeled, cored pears
1/2 c apple juice or cider
1/4 c apple cider vinegar
1/4 c brown rice syrup or agave
1/4 c walnut oil or olive oil
1 T toasted (dark) sesame oil
1/2 t salt
1/4 t ground cardamom
1. Place the minced ginger in your hand and firmly squeeze it over a small bowl to catch all of the juices of the ginger. Or put the pieces in a garlic press and squeeze out the juice. If you grate the ginger, do so over a bowl to catch any juices, then hand-squeeze gratings. It should yield about 2 tablespoons of juice. Discard the minced ginger (or use it in another dish).
2. Put the ginger juice in a blender or food processor. Add the remaining ingredients. Process for 1 – 2 minutes or until very smooth and creamy. Use immediately or transfer the vinaigrette to an airtight container and store in the refrigerator.