This ginger dressing is one of my favorites, perfect for these salad mixes of baby "Asian Greens" (as we have recently learned to call our "spicy mix" when delivering the the Western Montana Grower's Co-op). I seem to like it best in early spring, and turn to other fruity vinaigrettes and creamy dressings mid-summer, so this is the perfect season to share this one, from one of my favorite seasonal cookbooks, Simply In Season, by Mary Beth Lind and Cathleen Hockman-Wert:
Ginger dressing
6 Tbsp olive oil
3 Tbsp balsamic vinegar
2 Tbsp brown sugar
2 Tbsp soy sauce
1 tsp paprika
1 tsp mustard, Dijon or stoneground
2-3 cloves minced garlic
2-3 inches ginger root (peeled and minced)
freshly ground black pepper to taste.
Combine in jar with tight-fitting lid, and shake well. Or, mix all ingredients with blender--an immersion blender in a wide-mouth mason jar works beautifully. This dressing also works well as a stir-fry sauce for a variety of vegetables or cooked greens of all sorts.