Sweet Sesame-Soy Vinaigrette

• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons Asian chili garlic paste
• 1 tablespoon toasted sesame oil
• 1/2 cup vegetable oil
• 2 teaspoons sesame seeds, toasted

Whisk vinegar, soy sauce, sugar, ginger, and chili garlic paste in medium bowl until sugar dissolves. Gradually whisk in oils; whisk in sesame seeds. (Can be refrigerated up to 3 weeks.)

We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mache, or a mixture of baby greens. Complementary salad ganishes include thinly sliced radishes or cucumbers, bean sprouts, slivers of red bell pepper, and scallions. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups