Ginger Lime Vinaigrette

An easy, yet zesty vinaigrette for use on both green and pasta salads. This dressing is best made the day before so flavors meld. Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and mark Bittman.

• Ready In: 10 mins
• Serves: 8
• Yields: 1 1/4 cups

Ingredients

• 1  cup extra virgin olive oil
•  fresh ginger, rough chopped (2-inch piece)
• 1  tablespoon sherry wine vinegar
• 2  tablespoons fresh lime juice (about 2 limes)
•  salt & freshly ground black pepper
• 1  tablespoon warm water

Directions

1. Process all ingredients in a blender; be sure to use plenty of black pepper.
2. Add 1 tablespoon, or so, warm water to reach desired consistency.
3. Let rest in refrigerator 1 day before using so flavors meld.