Pretty soon, my tangy salads are going to be replaced by warm soups. Tonight's dinner featured my new favorite dressing: sesame oil, honey orange juice, soy sauce, tarragon vinegar, Sriracha rooster sauce, garlic, ginger, shallot, salt and pepper. This concoction completed the shrimp salad I made tonight, tossed into a bowl of baby spinach leaves, shredded carrot, pre-peppered avocado, and radish. I marinated the shrimp in some of this dressing and added lemon onto them at the end.
We ate it with a "chicken wings in peanut sauce" like the one I made a couple weeks ago for a little surf 'n' turf.