We recommend using this vinaigrette on salads or with grilled fish.
|3 oz||pickled ginger|
|2 oz||pickled ginger juice (pickling liquid)|
|1 oz||medium brown miso paste|
|1 oz||ground radish, white|
|2 oz||red wine vinegar|
|1/2 oz||sherry vinegar|
|4 oz||soy sauce|
|8 oz||extra virgin olive oil|
In a blender, mix pickled ginger and juice, miso paste, red wine and sherry vinegars, radish, and soy sauce blend until smooth. With the blender still running, slowly add olive oil until emulsified.