Double-Orange Asian Vinaigrette
SERVES
4PREP TIME
05 minCOOK TIME
05 minIngredients
1 orange
1 tablespoon white miso
1 – 2 teaspoons raw honey
1 small clove garlic, chopped
1 1-inch piece fresh ginger, peeled and chopped
1/3 cup extra-virgin olive oil (or another neutral oil)
Salt and freshly ground black pepper to taste
Directions
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Scrub orange under running water; pat dry.
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Using a vegetable peeler, peel three strips from orange. Chop peel; place in a blender or small food processor.
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Halve orange; squeeze out enough juice to reach ¼ cup. (If you don’t get ¼ cup, fill in with cider vinegar.) Add to blender.
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Add miso, 1 teaspoon honey, garlic and ginger to blender. Blend until well mixed. With machine running, drizzle in oil until well blended and emulsified. Taste and season with salt and pepper.
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Add more honey if needed for balance. Use right away, or cover and keep, refrigerated, for up to 5 days.
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