Sesame-Miso Vinaigrette

Yields: about 2/3 cup

INGREDIENTS

1 red Fresno chile, with seeds, finely chopped

3 tablespoons canola oil

2 tablespoons fresh lime juice

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

1 teaspoons toasted sesame seeds

1/2 teaspoon grated peeled ginger

PREPARATION

Whisk all ingredients in a small bowl. Vinaigrette can be made 3 days ahead. Cover and chill before serving.