Creamy Mustard-Carrot Vinaigrette

Charity Burggraaf

Creamy Mustard-Carrot Vinaigrette
Yield: 1 cup

1 cup water

1 Tbsp chia seeds

½ cup diced carrot (about 1 large carrot)

½ apple, peeled and cored

2 Tbsp grated fresh ginger

1 Tbsp maple syrup

1 Tbsp Dijon mustard

Kosher salt

Freshly ground black pepper

In a small bowl, combine the water and chia seeds and let sit for at least 30 minutes, forming a chia gel.

When the chia is soft and gelled, in a blender, puree the chia gel, carrot, apple, ginger, syrup, mustard, salt and pepper until very smooth, about 3 minutes.

Store any extra vinaigrette in a covered glass jar in the refrigerator for up to 5 days.

Recipe courtesy of Amy Pennington from Salad Days: Boost Your Health & Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins and More by Amy Pennington (Sasquatch Books).

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Creamy Mustard-Carrot Vinaigrette