The BG Ginger Miso Vinaigrette
2 T. white miso
I T. soy sauce
1/3 c. rice vinegar
1/4 c. Stony Brook Sunflower Seed Oil
1 T. sesame oil
1 t. or more fresh ginger, grated on microplane
1/4 c. fresh cilantro
I T. sesame seeds (optional)
- 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.
- Add oils and honey. Shake well.
- Add remaining ingredients.
- Serve over arugula or grilled veggies.