Ginger Salad Dressing
(University of Texas at Austin)
Story behind this recipe
The secret is the maple syrup, which sweetens things up much better than sugar.
White wine vinegar
Grate ginger (best on a Japanese ceramic grater), transfer juice & soft parts into a jar with lid, add mustard, white wine vinegar, maple syrup, salt and pepper, and olive oil. (As for quantities, use your common sense). Close jar and shake well. Use on salads, in particular, red leaf salads.