CRUSHED PEANUT AND LIME VINAIGRETTE
(NOT Earl's)

"This tangy vinaigrette is great as a dipping sauce or served with an Asian chicken salad."

1/2 cup fresh lime juice
1/4 cup brown sugar
2 1/2 tablespoons fish sauce
1 1/2 teaspoons chili oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup crushed toasted peanuts

Combine all ingredients in small glass bowl.
Vinaigrette can be made 3 days ahead. Cover tightly and refrigerate.

Makes 1 cup (Serving size = 2 tablespoons)
From: Chef David McMillan, Executive Chef at An Original Occasion
Source: cooking.com