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Rice-Wine Vinaigrette

  • yield: Makes about 2/3 cup


  • 1/4 cup rice-wine vinegar
  • 4 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup vegetable oil
  • Coarse salt and freshly ground pepper


  1. Step 1

    In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.

The Martha Stewart Show, April 2006