In addition to dressing greens, this is especially good drizzled over sliced avocado.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 1/2 cup
Ingredients
2 tablespoons red miso (fermented bean paste)
2 teaspoons Dijon mustard
1 tablespoon water
1 1/2 tablespoons fresh lemon juice
1/4 cup vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 scallion, minced
Preparation
In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.
