Last week, I wrote about Ginger syrup and strips. Here are two recipes for salad dressings using that ginger syrup.

To me, this first salad dressing is what the color yellow would taste like if it had a flavor — daffodils sprinkled with mustard seeds, drizzled with lemon juice, and drenched in sunshine. A welcome flavor in the midst of a gray winter day.

Ginger Lemon Salad Dressing

juice of 1 lemon (2 Tablespoons)
2 Tablespoons of ginger syrup
1 Tablespoon of olive oil
1/2 teaspoon of dijon mustard

Blend all ingredients with a whisk.

This second Asian-inspired salad dressing is great over lettuce, spinach, broccoli, and a few chopped cashews. This, I imagine, is the salad you would get if you introduced the chef in the nicest Chinese restaurant in town to the vendor at the winter market that sells the most early season greens. You know, the farmer that went hog wild for hoop houses and grows napa cabbage and baby kale when the other booths have only sweet potatoes and jam.

Ginger Sesame Salad Dressing

1 Tablespoon soy sauce
1 Tablespoon apple cider vinegar
2 Tablespoons of ginger syrup
1 Tablespoon of sesame oil
1/2 teaspoon of dijon mustard

Blend all ingredients with a whisk.

I measured the ingredients for both of these once to get something that looked like recipes. In practice, I generally dump ingredients in using rough proportions and then taste to get it right. In the amounts above, each recipe is enough for three of my giant salads. Both dressings keep fine in the refrigerator for several days.

Be sure to visit Weekend Coooking at Beth Fish Reads today for more cooking adventures.