1/4 cup rice wine vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1 small shallot, thinly sliced
1 clove garlic, minced or 1 garlic scape, finely chopped
2 teaspoons fresh ginger, minced
2 tablespoons sesame oil
1/4 cup and 2 tablespoons neutral oil like grapeseed or vegetable
1/2 teaspoon each white sesame seeds and black sesame seeds
In a medium bowl combine the rice wine vinegar, honey, salt, shallot, garlic and ginger. Let sit for 10 minutes so that the shallot lightly pickles in the vinegar.
Combine the oils in a liquid measuring cup. While continuously whisking the rice wine vinegar-shallot mixture, add small drops of oil into the bowl. After about a tablespoon of drops is emulsified, you can add the oil in a slow stream until all the oil is added to the vinegar. The vinaigrette will keep in the refrigerator for 1 week.