Ginger Vinaigrette

• 1/4 cup grated ginger
• 1 cup flat-leaf parsley leaves
• 1/2 cup olive oil
• 1/2 cup rice-wine or cider vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced coriander leaves
• 1/4 teaspoon minced shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Combine all ingredients in a blender.
2. Puree until smooth.
3. Store in a covered container in the refrigerator for up to 3 days.

grated ginger, flatleaf parsley, olive oil, ricewine, lemon juice, mustard, coriander leaves, shallot, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7853 (may not work)