Step 1 In a blender, grind the ginger, shallots and rosemary to a paste.
Step 2 Add the soy sauce, honey, vinegar and lemon juice to the ginger mixture and blend until fairly smooth.
Step 3With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated.