Curried honeydew vinaigrette

Ingredients Honeydew melon, coarsely chopped: 2 cups Honey: quarter cup Rice wine vinegar: half cup Curry powder: 1 tbsp Boiling water: 1 tbsp Lime zest: 1 tbsp Fresh lime juice: quarter cup Salt to taste Fresh ginger root (or 1 tsp, ginger powder) 1 tbsp Oil: 1 cup Method Mix curry powder in boiling water in a small bowl. In a blender, mix the honeydew, honey, vinegar, curry powder mix, lime zest and juice, salt and ginger root. While running the blender, slowly drizzle the oil and blend until smooth. Adjust seasoning according to taste. Can be stored in the refrigerator for five days and can be used as a dressing for fruit salads, green salads and even for the marinations to products like fish and meat. The hindu may 17 2007