Ginger Asian Vinaigrette

Description
Yields about 8 tablespoons

Ingredients
5 tablespoons oil 2 tablespoons rice vinegar 2 teaspoons light soy sauce 1 teaspoon Sugar a few drops sesame oil 1/8 teaspoon freshly ground white pepper (or to taste) preserved red ginger, chopped

Directions
Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days.

Add toasted sesame seeds and thin almonds to taste.