I love this flavorful dressing. (It's more of a dressing, less of a vinaigrette in that it it is fairly loose.)  It features crystallized ginger with assists from lime, maple, and miso. I love it on an an asparagus and citrus salad, with shredded cabbage and carrots for a quick slaw, on cool sushi rice, in a grain salad, or drizzled over a quick salad of avocado and radicchio. Double or triple if you like.

Yields about 1/3 cup

• 1 tablespoon peanut or other neutral oil
• 1 tablespoon rice vinegar
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 tablespoon plus 1 teaspoon minced crystallized ginger
• 1 to 2 teaspoons maple syrup (to taste)
• 1 tablespoon minced cilantro
• 2 teaspoons white (Shiro) miso

1. In a small bowl, combine the rice vinegar, the lime juice, the crystallized ginger, one teaspoon of the maple syrup, the cilantro, and the miso. Whisk well. Taste and add a bit more maple syrup if you like. Store in the fridge; rewhisk before using.