Sesame Miso Vinaigrette
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
45
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Sprinkle the sesame seeds into a small skillet over medium heat
2
Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes
3
Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn
4
Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth
5
Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing
6
Taste and add more honey if desired, plus salt, and shake again
7
Store it in the refrigerator for up to 2 weeks
8
Sprinkle the sesame seeds into a small skillet over medium heat
9
Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes
10
Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn
11
Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth
12
Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing
13
Taste and add more honey if desired, plus salt, and shake again
14
Store it in the refrigerator for up to 2 weeks