2 T peanut butter
3/4 c Bertolli’s extra light tasting olive oil
1 tsp sesame oil
scant 1/2 c white balsamic vinegar
1/4 c sugar
1 tsp salt
2 cloves garlic
1/2 tsp ginger
crushed red pepper to taste
Mince the garlic, then sprinkle a pinch of salt on it and mash it into a paste with a fork. You will meet resistance at first, but as the salt crystals break down the garlic, it will soon come together.
Whisk the peanut butter, oils, and vinegar together with the sugar and salt. Taste. Depending on the brand of peanut butter used, you may need to add more sugar and/or salt to achieve the proper balance with the vinegar. Sugar cuts tartness and your tongue will tell you if it needs more salt or not.
When the tart – sugar – salt balance is right, whisk in the garlic paste, ginger, and crushed red pepper. This dressing is a great dipping sauce with egg rolls or lettuce wraps, or just drizzled on a plain green salad.
Sugar restrictions: replace the sugar called for beginning with 3 pkts of stevia, adding a little more at a time if more sweetness is called for to balance the vinegar.