Andrew Zimmern's Roasted Carrot-Ginger Vinaigrette | Experience Life

Ingredients

• 1 piece of ginger, golf ball-sized
• 1/2 pound carrots, peeled and chopped
• 1 tbs. olive oil
• 1 tbs. curry powder
• 1 pinch (or two, if you like heat) of cayenne pepper
• 1/2 tsp. sea salt
• 1 tbs. honey
• Reserved half of the ginger, (see above)
• 3/4 cup carrot purée (see above)
• 1 tbs. minced tarragon
• 1/2 cup cider or sherry vinegar
• Sea salt and freshly ground white pepper to taste