Ginger-Sesame Vinaigrette

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This rich, nutty dressing has a hint of citrus and the zing of fresh ginger. Try it on salads, cold buckwheat noodles, and steamed vegetables, as well as on sandwiches and wraps, like the Thai Chicken Wrap.

Makes about 3 cups vinaigrette

grated zest and juice of 1 orange

grated zest and juice of 1 lime

1/4 cup light soy sauce

1/4 cup cider vinegar

1/4 cup white distilled vinegar

2 tablespoons honey

2 tablespoons peeled, grated fresh ginger

5 garlic cloves, minced

3 scallions, trimmed and chopped

1 tablespoon red pepper flakes

1/4 cup dark sesame oil

1 cup canola or safflower oil

1/4 cup toasted sesame seeds

salt and freshly ground black pepper to taste

1. Place the orange zest and juice and lime zest and juice, soy sauce, cider vinegar, white distilled vinegar, honey, ginger, garlic, scallions, and red pepper flakes in a bowl and whisk to mix thoroughly.

2. Slowly whisk in the sesame oil, canola oil, and sesame seeds and whisk until well blended. Season with salt and pepper. Refrigerate in an airtight container until ready to use or up to 1 week.