Spicy Peanut Vinaigrette
Recipe courtesy Bobby Flay

This recipe is from Bobby' Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette salad. It is an interesting Asian style dressing that could be used on noodle or other salads, so I added this as a separate recipe to my site. In fact, it is almost the exact same dressing Bobby uses for his Chinese Chicken Salad w/ Red Chile Peanut Dressing recipe, minus the garlic and he uses aged sherry vinegar here instead of rice wine vinegar.

3 tablespoons aged sherry vinegar
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
2 tablespoons smooth peanut butter
1 teaspoon Asian hot chili oil
2 teaspoons honey
1 teaspoon toasted sesame oil
1/2 cup canola oil
Salt and freshly ground black pepper

Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.