Soy Lime Vinaigrette

This recipe, which comes from chef Michael Schwartz's Michael's Genuine Food , is one I make whenever we're in the mood for a salad to accompany an Asian inspired meal.  We also like it in the warmer months as a means to tasty up a piece of grilled fish.  This batch was made to dress a salad that we served with a great slow-cooker Soy Braised Pork Shoulder (don't worry, I'll be posting that dish REAL soon), and it was the perfect complement tossed with a baby spinach salad dotted with cherry tomatoes and ripe chunks of avocado.

Arthas, a junkie for all things soy and salty, has proclaimed this his favorite salad dressing.  The kick from the sriracha, garlic and ginger make your taste buds stand up and take notice, and the honey adds just enough sweetness to make it a full-on addiction.  Some freshly chopped chives or cilantro would be excellent add-ins.

If you're not in the habit of making your own dressing, preferring to buy it pre-made in the market, do me a favor and try making some from scratch just once.  I'll gamble that the bold, bright flavors of your freshly made will force you to rethink your store bought ways.

Cheers – Steve