Pour the vinegar, minced garlic, fresh ginger, mustard and optional dried or fresh spices in a high powered blender and blender until the ginger is no longer chunky.

With the blender on low, gradually pour in the olive oil and continue to blend until the dressing is thick and pourable. Taste and add/adjust salt and pepper to your tastes. If it's too tangy, add more olive oil (up to a 2 cups of olive oil for a rich flavor). Transfer to a labeled container and keep in the fridge for up to 2 weeks.