Miso-Sesame Vinaigrette

🥘 Ingredients

• garlic 2 cloves
• shallot 1
• shoyu 2 tbsp
• balsamic vinegar 2 tbsp
• white wine vinegar 2 tbsp
• miso 1 tbsp
• sugar 1 tbsp
• oil ½ cup
• sesame oil 2 tbsp
• sesame seeds 2 tbsp

1. 1

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2. 2

   Combine garlic , shallot , shoyu , balsamic vinegar , white wine vinegar , miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
3. 3

   With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the oil . (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
4. 4

   Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.