More of a ‘brilliant sauce’ than a salad dressing, I had one version from Whitewater Cooks earmarked until Kyla showed me this one. Similar to Smitten Kitchen’s idea, we enjoyed ours with some of Brock’s leftover smoked salmon, brown rice and roasted broccoli and cauliflower, but there are dozens of ways to use this sauce…and we look very forward to discovering them all – enjoy!
1 T. fresh ginger, minced
1 small clove of garlic, minced
2 T. EACH tahini AND white miso
1 T. honey
1/4 c. rice vinegar
2 T. EACH toasted sesame oil AND olive oil
Combine everything in a blender or mini chopper that can handle liquids and blend until smooth. Scrape down the sides as needed. Taste and adjust for seasonings and then enjoy as a dressing, dip or any which way you wish!