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      Title: Ginger Vinaigrette
 Categories: Marinades, Oriental, Sauces, Salads, Vegetables
      Yield: 4 servings
 
    1/4 c  Crystallized ginger, chopped
      4 tb Rice wine vinegar
      2 tb Soy sauce
      1 ts Sesame oil
      2 tb Honey or maple syrup
      1 tb Dijon mustard
    1/2 c  Olive oil
    1/2    Lemon, juice of
           Hot red peppers, diced
 
  The author writes: "Particularly good with baby Pac Choi and other
  oriental greens.  For a  main course, marinate cooked shrimp in this
  dressing before adding greens."
  
  In a small saucepan, combine all ingredients.  Heat and simmer for 3
  minutes.  Pour over greens while still hot.
  
  Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog,
  Vol. 9, No. 1.  Spring 1992.  Pg. 14.  Posted by Cathy Harned.
 
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