Tomato Ginger Vinaigrette

MAKES ABOUT 1/2 CUP/120 ML

This slightly sweet vinaigrette can be used to dress up much more than just salad. Spoon it over grilled white-fleshed fish, such as halibut, for a main course or over roasted red bell peppers for an antipasto. The tomato flavor in the vinaigrette comes from two sources, the sweet sun-dried tomato and the deeper tomato paste. The cider vinegar contributes a bright, acidic backbone.

2 tbsp cider vinegar

1 tbsp fresh orange juice

1 tsp lightly packed finely grated orange zest

1 tbsp minced oil-packed (or other soft) sun-dried tomato

1 tsp peeled and minced fresh ginger

1/2 tsp Dijon mustard

1/2 tsp tomato paste

1/2 tsp granulated sugar

Kosher salt and freshly ground black pepper

Few drops hot-pepper sauce such as Sriracha

6 tbsp/90 ml extra-virgin olive oil

In a small bowl, whisk together the vinegar, orange juice, orange zest, sun-dried tomato, ginger, mustard, tomato paste, sugar, 1/2 tsp salt, 1/8 tsp pepper, and the hot-pepper sauce. Gradually whisk in the oil, a little at a time, until the sauce is creamy and blended. Taste and adjust the flavor balance and seasoning. Whisk again to blend just before using.

STORAGE Refrigerate in an airtight container for up to 1 week.

QUICK CHANGE Add 1 Calabrian chile in oil, finely minced, and 1 tbsp finely diced fresh tomato after adding the oil.