Miso Lime Vinaigrette

Makes: 1 cup; 8 servings

1/4 cup rice vinegar

1 tablespoon plus 1 1/2 teaspoons white miso paste

1/2 teaspoon peeled and finely grated ginger

1 clove garlic, minced

1/2 teaspoon finely grated lime zest

1 teaspoon freshly squeezed lime juice

1 teaspoon honey

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil or canola oil

1. Whisk everything except the olive oil together in a medium bowl until combined.

2. While whisking constantly, slowly pour in 3/4 cup extra-virgin olive oil. Whisk until combined.

Note: For a smoother vinaigrette, make in an immersion blender.

Make ahead: The vinaigrette can be made up to 24 hours ahead and refrigerated. Rewhisk before using.

Storage: Refrigerate in an airtight container for up to three days.