Curry vinaigrette

1. CURRY OIL:
Put Canola Oil in small pot of med-low heat
Once oil is hot add apple and onion
Cook and stir until soft and fragrant (2-3 min)
Stir in turmeric and curry
Cook until spice darken slightly (about 1 min) -- take care not to burn

2. Pour remaining cup of oil and stir together
Increase heat to medium and bring oil to a boil
Boil for 1 min, remove from heat and allow to cool to room temp
Strain the oil into a container to discard pieces of apple and onion
Let the curry settle to the bottom of the container
Keep the oil clear by not disturbing the curry sediment

3. VINAIGRETTE:
Combine mustard, honey, vinegar, lemon and orange juices in a mixing bowl
Gently blend with a whisk
Season with salt and pepper
Pour in the oil, taking care not to disturb the curry sediment
lightly whisk until the ingredients just come together (not an emulsified vinaigrette)

4. Pour the vinaigrette into a plastic container or jar and shake it up just before ready to use
Dress the vegetables
Can keep leftover vinaigrette covered in refrigerator for up a week

5. Great drizzled on fish or use as a dip for toasted pita bread