This a favorite vinaigrette from a favorite chef. Tyler Florence’s cookbook, Eat This Book: Cooking With Global Fresh Flavors, is not explicitly gluten-free, but has a lot of clean, simple recipes that are easy to modify. This one is amazing with a simple salad or asparagus to accompany Asian inspired dishes, like Paleo Asian Meatballs. It’s also great with salmon or shrimp, and also on rice if you tolerate grains.
Combine all of the ingredients in a large mason jar and shake to emulsify. Season with salt & pepper to taste.
Store in the refrigerator for up to a week.
Note: for strict paleo or Whole30, eliminate the sugar and use coconut aminos instead of tamari.