Spicy Ginger Vinaigrette

• 1/3 cup finely chopped peeled fresh gingerroot
• 3 garlic cloves, minced
• 1 shallot, chopped fine (about 2 tablespoons)
• 1 teaspoon firmly packed brown sugar
• 1 tablespoon soy sauce
• 1/4 cup seasoned rice vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon five-spice powder*
• 1/2 teaspoon dried red pepper flakes, or to taste
• 1/2 teaspoon salt, or to taste
• freshly ground black pepper to taste
• 1 cup vegetable oil
• *available at Asian markets and many specialty foods shops and supermarkets

1. In a blender blend all ingredients except oil until smooth.
2. With motor running, add oil in a stream and blend dressing until emulsified.
3. Transfer vinaigrette to a jar with a tight-fitting lid.
4. Vinaigrette keeps, covered and chilled, 1 week.

fresh gingerroot, garlic, shallot, brown sugar, soy sauce, rice vinegar, lemon juice, fivespice powder, red pepper, salt, freshly ground black pepper, vegetable oil, markets

Taken from www.epicurious.com/recipes/food/views/spicy-ginger-vinaigrette-11015 (may not work)