This is a nicely zesty vinaigrette that pairs well with East Asian food or Asian-inspired salads. One batch makes about 3/4 cup, so it’s good to double this if you want to dress more than 3-4 salads.

2 tablespoons grated fresh ginger (or ginger paste)
1 small garlic clove, minced (about 1/2 teaspoon)
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon Dijon mustard (optional)
1/4 cup rice vinegar
1/3 cup olive oil

In a small bowl or jar, combine all the ingredients. Use within two weeks.