Ginger Vinaigrette

1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
3 cloves garlic, pressed
2 tablespoons rice wine vinegar
¼ cup quality peanut oil, olive oil or vegetable oil
2 teaspoons toasted sesame oil
2 ½ teaspoons reduced-sodium tamari or soy sauce
½ teaspoon agave nectar
big pinch red pepper flakes
Salad

1 big bunch watercress, very roughly chopped
1 yellow or orange bell pepper, chopped
2 to 3 stalks of celery, thinly sliced and roughly chopped
¼ cup green onion, chopped (include both white and green parts)
1 ½ cups shelled edamame (I used frozen)
1 ½ cups cooked forbidden rice or wild rice (use ¾ cup rice to 1 ½ cup water)