Recipe - Ginger Vinaigrette

1 tablespoon Ginger, minced
2 tablespoon Shallot minced
1 tablespoon Vinegar rice wine
2 tablespoon Lime juice
2 teaspoon Soy sauce
One fourth cup Oil, olive
One half teaspoon Oil, sesame
Pepper black to taste

Combine all ingredients and whisk to blend well. Makes about One half cup. Store
in refrigerator for a short period. Serve with hearty salads, fish, beef,
or vegetable chunks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini