Mince the garlic and grate the ginger (I use a small-holed cheese grater)
Add the minced garlic, grated ginger, oil, rice vinegar, soy sauce, honey, tahini, and toasted sesame oil to a blender. Blend until the mixture is smooth and creamy. Serve over salad or as a dipping sauce.
*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.If your dressing is too thick for pouring, simply stir in a tablespoon or two of water to loosen it up.