Instructions: Notes: Tested June 2001. This quickly became a staple. Use with chefs salads or any salad with added meat. Originally accompanied a salad with strawberries, fennel and smoked chicken. the saald was OK but the dressing was the star.

This recipe has reduced the oil by a third from the original; it could be reduced further. Use extra light olive oil - it works fine. I replaced the shallot with yellow onion and could not detect the difference.

On sesame oil: Resist the temptation in increase the the sesame oil, a liitle is just right. Use a high quality Japanese brand, such as Kadoya (available in Asian groceries). It is more expensive but the intense flavor is worth every penny.

Put all ingredients except oil into blender or food processor and blend until shallot and ginger are very finely chopped. With motor running, gradually add oil until smooth. Refrigerate in tightly covered container.

Note: Instead of using blender, you may grate ginger and mince garlic and shallot, then whisk with the remaining ingredients.

Makes about 2 2/3 cups.

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