Miso-Ginger Dressing

Ingredients

• 2 cloves garlic, finely minced
• 1 tbsp finely chopped or grated ginger
• 2 tsp finely chopped shallots
• 4 tsp light miso
• 2 tbsp white sesame seeds
• 2 tbsp fresh poppy seeds
• 5 tbsp runny honey
• 4 tsp tamari
• 2 tsp sriracha
• 2 tsp toasted sesame oil
• 1/2 tsp Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/3 cup rice wine vinegar
• 1 tsp sea salt
• 3/4 tsp finely ground black pepper

Directions

1. Place the garlic, ginger, shallots, and miso in a bowl. Mix well with a fork to break up the miso.
2. Add the sesame and poppy seeds, honey, tamari, sriracha, sesame oil, and Dijon, and whisk to combine. Add the oil, vinegar, salt, and pepper. Season with more salt and pepper, if needed.
3. If desired, run the dressing through a small blender. Store in an airtight glass jar in the fridge for up to 3 weeks. Because of the olive oil, it will solidify in the fridge. Bring to room temperature and shake well before using.

Note

• If you buy poppy seeds from bulk stores, check the packaged or best-before date and store them in the freezer to keep them fresh.