Instructions

• Measure and add 1 tablespoon freshly squeezed lemon juice, 2 teaspoons low-sodium soy sauce, 3 tablespoons grapeseed oil, and 1/2 teaspoon toasted sesame oil to a clean Mason jar (or a small jar with a tight-fitting lid).
• Add 1 teaspoon grated fresh ginger, 1 clove garlic (minced), and 1 tablespoon sesame seeds to the jar.
• Close the jar tightly with the lid.
• Shake the jar vigorously for about 30 seconds, until the oils and liquids are well combined and the vinaigrette looks emulsified.
• Taste and, if desired, shake again briefly to ensure everything is evenly mixed.
• Refrigerate the vinaigrette promptly and use within 2–4 days; shake well before each use.