• 1/2 small jalapeno pepper, seeded and chopped
  • 1 clove garlic
  • 1 teaspoon minced fresh ginger root
  • 1/4 cup lime juice
  • 1 tbsp honey
  • 2 teaspoons balsamic vinegar
  • sea salt to taste
  • 1/4 cup packed cilantro leaves
  • 1/4 cup extra-virgin olive oil


  • Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped
  • Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend
  • Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing
  • Season to taste with salt before serving
  • Drizzle on mixed mesclun greens