This savory vinaigrette is delicious in salads and when tossed with cold cooked vegetables. If you make your own infused vinegar, which I highly recommend, don’t hesitate to use it here.
|garlic clove, minced|
|fresh ginger, minced|
|balsamic, homemade, or banyuls vinegar|
|dijon or whole-grain meaux-style mustard|
|dark asian sesame oil|
|extra-virgin olive oil|
|bonito flakes (optional)|
Whisk together the garlic, ginger, vinegar, honey, mustard, soy sauce, and sesame oil, Stir in the olive oil. Use as is. Or stir in the bonito flakes, let the mixture sit for an hour or overnight at room temperature or in the refrigerator, then strain them out.
For a more stable version, heat the olive oil to about
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.