(see also Stir-fried Lamb with Soy-Lemon Vinaigrette)
3 tablespoons rice wine vinegar
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1.5 tablespoons fresh lemon juice
salt and freshly ground pepper
(about 3/4 cup)
In small bowl, whisk all ingredients together until combined. Cover and refrigerate up to 1 day.