I made this dressing to go with my orange and cashew salad before I found out that I have a low sensitivity to vinegar and honey, all fermented foods. But a little now and again should be fine for me.
4 tbsp coconut aminos
1 cup light tasting olive oil
2 tbsp honey
1 tsp freshly grated ginger
1 garlic clove, crushed
2 tbsp apple cider vinegar
Pour the apple cider vinegar into a glass bottle or container. I use a glass salad dressing jar that has a lid. Add the honey, garlic, ginger and aminos. Shake well. Add the olive oil and then shake well again. Refridgerate