Maple-Ginger Vinaigrette

1 medium clove garlic
1 medium shallot
1-inch piece of fresh ginger root, peeled and coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons pure maple syrup
3 tablespoons balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
Coarse Kosher salt to taste
Freshly ground black pepper to taste

1. In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until well blended
2. With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
3. Adjust seasoning to taste. Strain if desired.

Recipe courtesy "Cooking with Shelburne Farms,  Melissa Pasanen with Rick Gecarelli,  copyright Viking Studio, 2007.