Sesame-Miso Vinaigrette

Sara Dickerman

Makes about 2/3 cup (about 6 servings)

Ingredients

1 red Fresno chile, with seeds, finely chopped

1/4 cup vegetable oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon reduced-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1/2 teaspoon grated peeled ginger

Whisk all ingredients in a small bowl.

DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.