Asian Lime Vinaigrette for the Grapefruit Jicama Salad with Pistachios. Don't add the vinaigrette to the veggies until you're ready to serve.
1. For the vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you're done. (You should have about 1 1/2 teaspoons.)

2. In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.
* 1 Serrano Chile
* 1 Large Garlic Clove
* 1 Tablespoon Dark Brown Sugar (Packed)
* 3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)
* 1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)