• 1/3 C. Rice Vinegar

• 1/4 C. Packed Light Brown Sugar

• 2 1/2 T. Soy Sauce

• 2 tsp Asian Chili-Garlic Sauce

• 1/2 tsp Grated Fresh Ginger

• 1/2 C. Your Favorite Premium Olive Oil

• 1 T Toasted Sesame Seed Oil

• 2 tsp Sesame Seeds, Toasted

Whisk vinegar, sugar, soy sauce, chilli-garlic paste, and ginger in medium bowl until sugar dissolves.

Slowly drizzle in the oil and then the sesame oil, whisking the whole time. Add sesame seeds and whisk to mix.

Dressing can be refrigerated for up to 2 weeks.

*If pulling out of the fridge for re-use, allow for time to bring to room temperature as the oil may be congealed.

Best used on a Salmon Salad