Baharat and Ginger Vinaigrette

Vilda Gonzalez is a recipe developer and avid home cook with a background in holistic nutrition. She believes that food should be delicious, flavorful, and celebratory, while also being deeply nourishing, regenerative, and inherently healthful. Her mission is to rewire our collective relationship to what eating well truly means, through the simple avenue of the home kitchen.

This vinaigrette is a marriage of warmth, sweetness, and gingery zing. It begs for an assertive companion like radicchio, as it's the perfect foil to tame and enhance the flavor of its bitter leaves. It's also match made for any dense orange vegetables (carrots, sweet potatoes, winter squash), helping to perk up their sweet golden flesh with acid and spice. 


- 2 tbsp apple cider vinegar
- 1 clove garlic
- 7 tbsp olive oil
- 1 tsp Monfefo Ginger Shot
- 1/2 tsp honey
- 1/4 tsp baharat
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- a pinch of urfa chili


Grate your garlic clove into a small bowl, add vinegar to cover and allow to macerate for at least 5 minutes. This process is essential to tame the garlic's punch, and makes it easier on both your breath and gut! Add the honey, ginger shot, baharat, oregano, urfa, salt, and mix to combine. Slowly add the olive oil, whisking to combine. You can emulsify your vinaigrette with a fork in the bowl, or you can transfer it to a small jar with a tight fitting lid and shake it vigorously till emulsified.