From Issue # 3, Nov 2020
|Beth Dooley||Nov 27, 2020|
Maple-Miso Vinaigrette for Side Dishes and Salads
Makes 1 cup
Keep this simple vinaigrette handy to drizzle over roasted veggies and toss into sautéed vegetables. Shown in this photo are roasted Brussels sprouts, roasted carrots and parsnips, roasted squash, and sautéed red cabbage. It’s great tossed with leftover vegetables and is terrific drizzled over leftover turkey, too.
1/4 cup mild miso (yellow or white)
1/4 cup maple syrup
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
In a small bowl, whisk together the miso and maple syrup, then whisk in the vinegar and finally, the vegetable oil and toasted sesame oil. Store in a covered jar in the refrigerator for a month.