Ginger Onion Vinaigrette

The combination of sweet onions and ginger makes a smooth bittersweet dressing for fresh greens.

12 whole fresh green onions, thinly sliced
1 teaspoon fresh ginger, peeled and finely grated
2 medium size shallots, skinned and finely chopped
1 small red onion, finely chopped
2 cups heavy duty mayonnaise
1 cup red wine vinegar
1 teaspoon finely chopped fresh garlic in oil
1 cup chicken stock or broth
Kosher salt to taste
Dash of cracked black pepper
1 teaspoon finely chopped crystallized ginger
1/4 cup extra virgin olive oil
1 cup very fine strips of white leeks

Heat olive oil in large saut? pan. When the oil is hot, saut? the leeks, red and green onion, garlic and shallots until they are about 50 percent done. Remove from the heat, then add the red wine vinegar. Return to the heat. This will help de-glaze the pan. Add chicken stock, fresh and crystallized ginger and bring the mixture to a boil. Cook until the liquid has been reduced by half. Remove heat and let cool at room temperature for at least 15 minutes.

In a large bowl, combine cooked mixture and all other ingredients. Taste. If it is too vinegary, add just a touch of sugar. Additional salt and pepper may also be added to your taste.