Lemon-Lime Ginger Vinaigrette
			1 tablespoons, (each) freshly squeezed Lemon & Lime Juice 1  to 1 ½ teaspoons, (each)  Lemon & Lime Zest 2 tablespoons Honey ¼ cup Soy Sauce Fresh Ginger, shredded on a ginger shredder, about 1 tablespoon, or more to taste 1 Garlic Clove, minced 2 to 3 drops Chili Oil 1 tablespoon toasted Sesame Seeds, (optional) 2 tablespoons Sesame Oil ½ cup Canola Oil
				Whisk together the lemon & lime juice, the lemon & lime zest, the honey, soy sauce, the ginger garlic, chili oil & the toasted sesame seeds. Slowly whisk in the sesame oil & canola oil in slow steady stream. Season to adjust seasonings.  Store in airtight container until ready to use Keep refrigerated for unto 2 weeks  Yields about 1 cup
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