Melissa Rubel says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.
Makes 2/3 cup
1/4 cup rice vinegar
1 1/2 tablespoons sugar
1 tablespoon finely grated fresh ginger
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.