Miso Vinaigrette

• ¼ cup [60 ml] extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice

In a bowl, combine all the ingredients and whisk together until there are no lumps of miso. Use immediately or refrigerate for up to 3 days. Use as a dressing for crunchy fresh vegetables, greens, or roasted root vegetables or serve over baked chicken.