Whisk apple cider vinegar, olive oil, sesame oil and soy sauce.
In a mini food processor combine the toasted sesame seeds and garlic and process until fine pieces.
Combine all ingredients together.
Gluten Free – I used 3 tablespoons of Tamari instead of soy sauce
Use one clove and then taste it and add more to taste. I thought 1 clove was enough.
I used ginger root instead of ground ginger and it sparked up the flavor.
Toasted Sesame Seeds – Toast in a dry skillet for 3 to 5 minutes stirring very often or bake in a 350°F oven on a dry cookie sheet for 8 to 10 minutes. Check them at 5 minutes. They will burn very easily. I skipped the toasted sesame seeds and the salad was great without them.