Makes about 1 pint.

2 thumb-sized pieces fresh ginger, freshly peeled
12 tbsp. lime juice, about 6 limes
4 tbsp. rice wine vinegar
1/2 red bell pepper, seeded and diced sm.
1/4 red onion, diced sm.
4 tbsp. chopped cilantro
1 tsp. grated lime rind
2 c. vegetable oil
Salt and freshly cracked white pepper to taste

Place the ginger in a small saucepan and cover with cold water. Bring to a boil, drain and repeat the procedure. Cool the ginger under cold tap water; this will give it a milder, subtler flavor. When cool, mince finely.

Put ginger in a medium-sized mixing bowl, and add lime juice, rice, wine vinegar, bell pepper, onion, cilantro and lime rind. Mix well.

While mixing constantly, slowly add the oil in a steady stream. Add salt and pepper to taste. Cover and refrigerate; will keep for one about one week. This vibrant, aromatic vinaigrette suits green salads, fresh vegetables or grilled fish.