In a medium sauté pan, heat 2 tablespoons of the olive oil over medium heat and add the ginger. Cook gently to sweat, about 5 minutes. Set aside. In a blender, combine the heated ginger and oil, rice vinegar, feta, molasses, honey, parsley, ground fennel, and queso fresco until combined. When mixture is smooth, drizzle the remaining 2 cups olive oil into the blender while the motor is running to emulsify all ingredients.