3 cloves garlic, crushed
1 2 inch knob of ginger, peeled and grated
1/2 cup scallions, green and white parts, sliced very thin
3 tablespoons honey
4 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fresh ground pepper
1/3 cup canola oil
Combine all ingredients except the oil in a food processor or blender and pulse three times. With the machine running, slowly pour in the oil until the dressing is emulsified. Refrigerate at least four hours, or overnight, prior to serving. Can be stored up to 1 week in the refrigerator. Makes approximately 1 cup.
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