Asian Vinaigrette

CHEF TOMMY FITZGERALD

Ingredients

• • 2 c hoisin sauce
  • 1 c sesame oil
  • 1 Tbsp black sesame seeds
  • 1 Tbsp hulled seeds
  • crushed red pepper
  • salt and pepper
  • splash of lime juice

Directions

1. Blend all ingredients thoroughly in a bowl.
2. Let stand for 10 minutes then whisk again before using.
3. Store leftover vinaigrette in an air tight container. Lasts 2 weeks in the refrigerator.