Jalapeño-Yuzu Vinaigrette

• 6 tablespoons (90 ml) yuzu juice
• 2 tablespoons fresh lime juice

In a blender, combine the yuzu juice, lime juice, honey, jalapeño chile, fish sauce, yuzu kosho, and ginger. With the blender running on medium speed, slowly stream in the oil until the mixture emulsifies. Season with salt. Store in an airtight container in the refrigerator for up to 3 days.