Makes about 1 1/2 cups vinaigrette
1/4 cup white wine vinegar
Grated zest and juice of 2 lemons
2 tablespoons peeled, grated fresh ginger
2 tablespoons chopped fresh dill
1/2 cup canola or safflower oil
1/4 cup olive oil
Salt and freshly ground black pepper to taste
Combine the vinegar, lemon zest, lemon juice, ginger, and dill in a bowl. Slowly add the canola oil and olive oil and whisk until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight containter until ready to use or up to 6 days.
