The BG Ginger Miso Vinaigrette

2 T. white miso

I T. soy sauce

2 T. Finger Lakes Harvest Ginger Shrub

1/3 c. rice vinegar

1/4 c. Stony Brook Sunflower Seed Oil

1 T. sesame oil

2 t. Bee Raw Sweet Clover Honey

1 t. or more fresh ginger, grated on microplane

1/4 c. fresh cilantro

I T. sesame seeds (optional)

  1. Freshly ground white or black pepperPlace first four ingredients into a jar (an empty Bee Raw Honey jar works well) and shake until the miso has dissolved. You may need to break it up with a fork to expedite the process.
  2. Add oils and honey. Shake well.
  3. Add remaining ingredients.
  4. Serve over arugula or grilled veggies.