Ginger-Lime Vinaigrette

Ginger-Lime Vinaigrette

pieces of fresh ginger, each the size of your thumb, freshly peeled
12 tablespoons lime juice (about 6 limes)
4 tablespoons rice wine vinegar
1/2 red bell pepper, seeded and diced small
1/4 red onion, diced small
4 tablespoons chopped cilantro
1 teaspoon grated lime rind
2 cups vegetable oil
Salt and freshly cracked pepper to taste (white is best if you have it)
Directions:
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, more subtle flavor.)

When the ginger is cool, mince it finely. In a medium-sized mixing bowl, add the oil in a steady stream. Add salt and pepper to taste