We recommend using this vinaigrette on salads or with grilled fish.
Serves 6-8
| Ingredients | |
|---|---|
| 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.
