This delightfully refreshing vinaigrette adds a bright, tart punch to summer salads.
2 tablespoons rice wine vinegar
1 ½ teaspoons mirin
2 tablespoons fresh lime juice
1 1” x 1” piece fresh ginger, peeled and crushed through a garlic press with juices
½ tablespoon Dijon mustard
1 small garlic clove, mashed
1 tablespoon hot water
¾ cup high quality extra-virgin olive oil
Sea salt and fresh ground pepper to taste
In a blender, purée the vinegar, mirin, lime juice, ginger (with its juice), Dijon mustard, and garlic. Process until smooth. Add the hot water. With the blender running, slowly add the olive oil in a steady stream until the dressing is smooth and thick. Season with salt and pepper. Remove to a non-reactive container. Cover and refrigerate until ready to use.
Recipe by Donna Marie Zotter