BASIL-ORANGE VINAIGRETTE

• 1/2 cup orange marmalade

  1/3 cup red wine vinegar
  6 fresh basil leaves, torn
  1 tbsp grated fresh ginger
  1 garlic clove, sliced
  1/2 tsp kosher salt
  1/2 tsp freshly ground black pepper
  1/2 cup olive or canola oil
  
  In a blender or food processor, pulse the marmalade, vinegar, basil, ginger, garlic, salt and pepper until blended.
  
  While machine is running, pour the oil through the chute opening in a steady stream; process until smooth.
  
  

  

  Note: This dressing is good on salads, including fruit salads. It is also good over fish, etc. This is a file photo for reference only.
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