Carrot Ginger Vinaigrette

Ingredients

1/2 lb carrots, chopped
1 piece Ginger (3"), peeled, cut in chunks
1 tsp chopped shallot
1 clove garlic, peeled and roughly chopped
2 tbs lime juice
2 tbs rice wine vinegar
1/2 cup olive oil
1/2 tsp sugar
1 tsp salt

Instructions

Puree all ingredients in a food processor. Strain through a fine mesh strainer. Set aside. (This can take up to an hour).

Notes

We save the leftover carrot/ginger "sludge" and use in our flank steak marinade.