Ginger-Soy Sauce Vinaigrette
			1 tablespoons low sodium Soy Sauce 2 tablespoons Sesame Oil ¼ cup Rice Wine Vinegar 1 to 2 teaspoons Dry Mustard 2 to 3 tablespoons Toasted Sesame Seeds, (optional) 1 to 2 tablespoons finely minced fresh Ginger 1 medium Shallot, finely minced 1 tablespoon finely minced Garlic 2 to 3 drops of Hot Pepper Oil, (see recipe) ¼ to ½ cup Vegetable Oil, such as Canola or Corn Oil, Peanut Oil can be also used
		In a bowl, combine all of the ingredients, except the vegetable oil Slowly whisk in the oil in a slow steady stream Store in an airtight container until ready to use Keep refrigerated, serve at room tempurature Yields about 1 cup
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