Ingredients

• 1 red Fresno chile, with seeds, finely chopped
• 1/4 cup vegetable oil
• 2 tablespoons fresh lime juice
• 2 tablespoons white miso
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon grated peeled ginger

Instructions

1. Whisk all ingredients in a small bowl.
2. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.