Ingredients:
 2 stalks lemongrass (white part only, minced)
½ cup Ponzu (may substitute with equal parts lemon & lime juice)
2 shallots, roughly chopped
1 tablespoon sugar
2 tablespoon Dijon mustard
1 cup Grape Seed Oil 

Directions:

In a blender combine the lemongrass, ponzu, shallots, sugar and mustard.  With the blender running, slowly add the oil until incorporated.  Store the remaining vinaigrette in the refrigerator. Makes about 1 cup