I love this dressing on a salad. This recipe is taken from “The Complete Light Kitchen” by Rose Reisman.
4 teaspoons rice vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon freshly squeezed lemon juice
1 teaspoon sesame seeds, toasted
1/2 teaspoon Dijon mustard
4 teaspoons vegetable oil
1 1/2 teaspons sesame oil
1. Combine the vinegar, soy sauce, lemon juice, sesame seeds and mustard in a small bowl. Whisk in the vegetable and sesame oils until well combined.
2. Use immediately or refrigerate.
Refrigerate for up to 2 weeks.
Makes 1/3 cup