Orange Walnut Vinaigrette

1/3 c. walnut oil
1/3 c. orange juice
1 T. red wine vinegar
1 garlic clove, minced
1 t. each grated orange zest, soy sauce,
1/4 t. each salt & pepper
Shake in jar until combined.


Curry Dressing

1/2 c. each yogurt & mayonnaise
3 T. lemon juice
2 T. water
1 T. honey
1 t. curry powder
1/4 t. each salt & pepper
Puree in blender until smooth.

Cranberry Apricot Pecan Chutney

1/2 t. cinnamon
1/4 t. each fennel, cardamon
1/8 t. each cloves, ginger
pinch cayenne
1/2 c. appled cider
1/4 c. pomegranate juice
12 oz. fresh cranberries
1/2 c. dried cranberries
1/4 c. dried apricots, diced
1/4 c. pecans, chopped
2 t. finely grated orange zest

Mix spices, cider and pomegranate juice to boil. Add cranberries and return to boil until some of cranberries pop. Remnove from heat.
Mix dried fruit, pecans and orange zest in bowl. Add cooked cranberries to dried mixture and toss. Cool and refrigerate.