Spicy Asian Vinaigrette

• 2 cups rice wine vinegar
• 2 cups fresh gingerroot, peeled, minced
• 1 cup lemon juice
• 1 cup brown sugar, packed
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 2/3 cup soy sauce
• 1/2 cup shallots, minced
• 1 tsp. ground red pepper (cayenne)
• 1/2 tsp. ground black pepper
• 1 qt. peanut oil
• 1 cup dark sesame oil

1. Place all ingredients except oils in blender; cover.
2. Process until well blended.
3. With blender running, gradually add oils in steady stream through feed tube at top of blender, blending well after each addition.
4. Pour dressing into storage container.
5. Cover.
6. Refrigerate several hours or until chilled.
7. Serve over torn mixed salad greens.

rice wine vinegar, fresh gingerroot, lemon juice, brown sugar, poupon, soy sauce, shallots, ground red pepper, ground black pepper, peanut oil, dark sesame oil

Taken from www.kraftrecipes.com/recipes/spicy-asian-vinaigrette-98336.aspx (may not work)