Asian Vinaigrette

¼ cup extra-virgin olive oil

1/8 cup to ¼ cup rice vinegar (I like this recipe with more tang but feel free to adjust)

2 tablespoonfuls of honey or maple syrup

3 tablespoonfuls of sesame oil (toasted sesame oil has a stronger flavor – start with a little less then add as you like)

1 and ½ teaspoonfuls of soy sauce

1-2 cloves of garlic crushed then finely minced

Salt to taste – if you use seasoned rice vinegar you may want to add less salt.

Whisk together the ingredients (or shake in a mason jar) and taste for seasoning.

Variations:

Sriracha – a teaspoonful or two adds a nice kick.

Peanut butter or other nut butter – whisk in a tablespoonful or two.  This will thicken the vinaigrette.  If it becomes too thick, add a little water.

Freshly grated ginger adds a little heat.

Lime or grapefruit juice for some acidic freshness.