This Asian-inspired vinaigrette is a lively dressing for seafood salads as well as simple greens.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1/3 cup finely chopped peeled fresh gingerroot

　　3 garlic cloves, minced

　　1 shallot, chopped fine (about 2 tablespoons)

　　1 teaspoon firmly packed brown sugar

　　1 tablespoon soy sauce

　　1/4 cup seasoned rice vinegar

　　1 tablespoon fresh lemon juice

　　1/4 teaspoon five-spice powder*

　　1/2 teaspoon dried red pepper flakes, or to taste

　　1/2 teaspoon salt, or to taste

　　freshly ground black pepper to taste

　　1 cup vegetable oil

　　*available at Asian markets and many specialty foods shops and supermarkets

　　In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.