Miso-Cider Vinaigrette

 Miso, a fermented soybean paste, is a staple in Japanese cooking, offering an umami-rich flavor that enhances both savory and sweet dishes. It is available in various types, like white (shiro) miso, which is mild and sweet, and red (aka) miso, which is darker and saltier due to a longer fermentation process. Miso can be used in soups, marinades, dressings, and even desserts. It's packed with probiotics and nutrients, making it both a flavorful and health-conscious ingredient. Store it in the fridge to keep it fresh indefinitely.

Possibly the only vinaigrette you'll ever need!  Real punchy and delicious for hearty Fall & Winter salads.  Drizzle it on your favourite salad combination! We served it on a kale, quinoa & carrot salad with roasted salmon.  

2/3 cup cider vinaigrette 
1 inch piece of ginger, peeled and cut into slices 
1 large clove of garlic
2 tbsp. soy sauce 
1 heaping tbsp. white miso 
Juice of 1 lime 
1 tsp. sesame oil 
1/2 tsp. sea salt 
4-5 grinds of black pepper 
1 cup of olive oil 

1. Place all ingredients except oil in a blender.  Blend for 30 seconds until smooth on high speed.  
2. Reduce speed and drizzle in oil.  Taste for seasoning.  Dressing will keep for 5 days refrigerated.  Makes about 2 cups.