This vinaigrette is one of the most versatile vinaigrettes. It keeps well for several weeks in the refrigerator. It is delicious on salads, in stir fry dishes and as a marinade for seafood, chicken or beef.
3/4 Cup Vegetable Oil
1/4 Cup Rice Wine Vinegar
1 Tablespoon Finely Minced Fresh Ginger
1 Minced Garlic Clove
Zest of 1 Orange
1/4 Cup Fresh Orange Juice
1 Teaspoon Toasted Sesame Oil
1 Teaspoon Soy Sauce
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Combine all of the ingredients except the salt and pepper in a small bowl. Whisk together and season with the salt and pepper. Set aside or refrigerate until ready to use. Makes 1 cup.