A new twist on the traditional vinaigrette. Be mindful when choosing this dressing for salads with meat. This dressing can be made in larger batches and stored in the fridge for up to two weeks.
Toast the curry powder in a small skillet for about 1 minute, stirring until fragrant.
In a separate bowl, whisk together honey, orange juice and zest, vinegar, gingerroot, turmeric and shallot. Add reserved curry powder.
Finally, whisk in almond oil until emulsified, and season with salt to taste. Keeps in the refrigerator for two weeks.