Islander's sister makes this heavenly salad dressing!

It began as a companion for an egg, spinach, bacon, grated cheese salad but I use it whenever I like.

1/4 C oil
2 T. each soy sauce and wine vinegar
1 small garlic clove, crushed
2 T. toasted sesame seeds

I toast the sesame seeds in a dry skillet, stirring and shaking for 8-10 minutes over low-moderate heat. They should turn a light golden brown and give off a delightful fragrance when they're ready. Combine everything and keep at room temperature; otherwise the olive oil will get thick and form a kind of layer on top, I found. I'm a household of one so you may want to double these quantities if you're mixing it up for a family.