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Pickled Ginger Vinaigrette

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Ingredients

1 ½ teaspoons pickled ginger*, drained, chopped fine

2 tablespoons rice vinegar

2 tablespoons reduced sodium tamari sauce, organic

½ teaspoon dijon mustard

⅛ teaspoon fresh cracked black pepper, (blend of peppercorns)

1 tablespoon filtered water

½ cup roasted peanut oil, such as Spectrum

2 teaspoons toasted sesame oil, expeller pressed, such as Loriva

Instructions

1

Add the first 6 ingredients in a small, 2 cup capacity bowl.

2

Blend with a whisk, and let stand 15 minutes to macerate.

3

Pour the roasted peanut oil and toasted sesame oil into a measuring cup. SLOWLY drizzle into the bowl and whisk until emulsified.

4

Add some thinly slice scallions to vinaigrette just before serving if desired.

5

Store in an airtight glass container.
Recipe can be easily doubled.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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