This Miso Sesame Vinaigrette Is Good on Anything!

Bahan-bahan

2 garlic cloves, smashed

1 small shallot, roughly chopped

2 tbsp tamari or coconut aminos

2 tbsp balsamic vinegar

2 tbsp red or white wine vinegar

1 tbsp light miso paste (I love @clearspringuk)

1 tbsp coconut sugar)

½ cup grapeseed / avocado or olive oil

2 tbsp toasted sesame oil

2 tbsp toasted sesame seeds (white or black)

Arahan

Add all ingredients to a blender or food processor.

Blend until smooth and creamy. Taste and adjust seasoning—add a splash of vinegar for more tang or a touch of sweetener if desired. Store in a glass jar in the fridge for up to 5 days. Shake before using!