Sesame vinaigrette

Sesame Vinaigrette - adapted from www.simplyrecipes.com

3 tablespoons raw sesame seeds

1 teaspoon finely grated fresh ginger (optional)

1/4 cup rice vinegar + 1 tablespoon

1/4 cup extra virgin olive oil

3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame oil

2 tablespoons light brown sugar, tightly packed

1/2 tsp salt or more to taste

Toast the sesame seeds:

In a medium skillet, add the sesame seeds and spread them out into an even layer. Set it over medium-low heat. Toast, stirring occasionally until the seeds are light golden brown and fragrant, 10 to 12 minutes.

Grind the sesame seeds:

Transfer the toasted seeds into a clean spice grinder, small food processor, or mortar and pestle. Grind until a fine powder forms. Alternatively, you can leave the seeds whole for a thinner dressing with a bit of crunch. If you don’t have sesame seeds use tahini. This will make the dressing much creamier but you’ll still have fantastic flavor.

Assemble the dressing:

Add the ground sesame seeds, ginger, vinegar, olive oil, soy sauce, sesame oil, and brown sugar into a lidded jar.

Screw on the lid and shake until the sugar has dissolved and the dressing is combined well about 30 seconds. The dressing should be a little creamy, especially if you ground the seeds.

Alternatively, combine the ingredients in a small mixing bowl and whisk until the sugar is fully dissolved.

Taste the dressing and, if needed, add more sugar, vinegar, or a pinch or two of salt so that it suits your tastes. Use right away or store in the fridge for up to a week, shaking before using.