We really enjoyed this dressing made with scallion oil over a light steak salad – great lunch.  The longer you let the scallion oil sit, the better this will be.  Because the flavors are pretty strong, you really only need a little drizzle…it packs a punch.

½ cup oil (vegetable or olive oil)
9-10 scallions, sliced thinly, green parts only
Juice of 1 large lemon
1½ tablespoons fish sauce
¼ teaspoon brown sugar
1 tightly packed tablespoon fresh mint leaves, sliced thinly
2 generous tablespoons of the scallion and oil above
1/2 teaspoon red pepper flakes

To prepare the scallion oil: heat the oil over medium heat then add the scallions. Stir for a few seconds, turn off the heat then transfer to a bowl and refrigerate until it is cooled.   Take it out of the refrigerator and wait until it reaches room temperature before using.

To prepare the dressing: combine all the ingredients and let sit for a few minutes for the flavors to meld.