Sesame-Miso Vinaigrette
Yields: about 2/3 cup
INGREDIENTS
1 red Fresno chile, with seeds, finely chopped
3 tablespoons canola oil
2 tablespoons fresh lime juice
2 tablespoons white miso
1 tablespoon soy sauce
1 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoons toasted sesame seeds
1/2 teaspoon grated peeled ginger
PREPARATION
Whisk all ingredients in a small bowl. Vinaigrette can be made 3 days ahead. Cover and chill before serving.
Recipe and photo courtesy of http://www.mylilikoikitchen.com/