Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Cut ginger in half and 'bruise' with the back of a knife, creating small indentations along the ginger. Set aside.
Combine orange juice, vinegar and soy sauce into a stainless-steel bowl.
Whisk together until thoroughly combined and smooth.
Whisk in the evoo in a slow steady stream until all oil is incorporated and fully emulsified.
Add reserved ginger. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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