Name: Sesame Miso Vinaigrette
Yield: Makes about 1 cup
Ingredients: 1 tablespoon sesame seeds; 2 tablespoons white miso; 2 tablespoons toasted sesame oil; 1/2 cup rice vinegar, preferably unseasoned; 6 tablespoons neutral vegetable oil, such as canola; 2 to 3 teaspoons honey; Sea salt

Like the best dressings, this is good on so much more than greens: Drizzle it on roasted sweet potatoes, brush it onto broiled eggplant, or toss it with cold soba or udon noodles. Use it to marinate mushrooms before grilling them to make Juicy Bella . Look for miso paste in the refrigerated section of natural food stores and Asian markets. If you can find South River brand, made in Massachusetts, snap it up; it's the best I've tasted outside Japan.

Tip

Tip To measure the honey with less mess, first dip the teaspoon into sesame oil, and let the excess drip off. The honey will then slide out easily.

Recipe notes

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