Ginger Vinaigrette

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Title: Ginger Vinaigrette
Categories: Marinades, Oriental, Sauces, Salads, Vegetables
Yield: 4 servings

1/4 c Crystallized ginger, chopped
4 tb Rice wine vinegar
2 tb Soy sauce
1 ts Sesame oil
2 tb Honey or maple syrup
1 tb Dijon mustard
1/2 c Olive oil
1/2 Lemon, juice of
Hot red peppers, diced

The author writes: "Particularly good with baby Pac Choi and other
oriental greens. For a main course, marinate cooked shrimp in this
dressing before adding greens."

In a small saucepan, combine all ingredients. Heat and simmer for 3
minutes. Pour over greens while still hot.

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 14. Posted by Cathy Harned.

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