Our clients can’t get enough of this Orange Miso dressing! We serve it as dressing on salads with hearts of palm, grilled chicken, fresh avocado and toasted pine nuts. We marinate black cod in it overnight and then pop it under broiler the next day for a citrusy version of miso marinated black cod. Coat the leaves of baby spinach with this dressing, add toasted walnuts and crumbled goat cheese and call it dinner. I’m sure it would make an excellent marinade for flank steak too.
Orange Miso Dressing
4 tablespoons white miso paste (found at any health food store in the refrigerated section)
3 tablespoons rice wine vinegar
2 tablespoon fresh orange juice
2 tablespoons honey
1 tablespoons hot water (add more if dressing is too thick)
2 tablespoons grapeseed oil
Mix the miso paste, vinegar, fresh orange juice and honey in a small bowl with a whisk until smooth, using a splash of hot water to help dissolve the miso paste. Slowly whisk in the grapeseed oil.
Let us know the many different ways you find to use this dressing.