Sesame-Miso Vinaigrette
['1 red Fresno chile, with seeds, finely chopped', '1/4 cup vegetable oil', '2 tablespoons fresh lime juice', '2 tablespoons white miso', '1 tablespoon reduced-sodium soy sauce', '1 tablespoon unseasoned rice vinegar', '1 teaspoon toasted sesame oil', '1 teaspoon toasted sesame seeds', '1/2 teaspoon grated peeled ginger']
Whisk all ingredients in a small bowl.
DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill.
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