Soy Free Asian Vinaigrette

[Gabby]

1 cup coconut aminos
1 1/2 cups rice wine vinegar
1 cup lime juice
2 tbsp ginger, peeled and grated
1/4 tsp black pepper
2 tbsp garlic, minced
1/4 tsp crushed red pepper
2 cups extra virgin olive oil

1. In a blender on medium speed, blend together the first seven ingredients for two minutes.
2. Slowly drizzle the olive oil into the blender to emulsify the dressing.
3. Store in an airtight container in the refrigerator.