Sage Miso Vinaigrette
Updated: Jun 24, 2020
4 tbsp vegetable or canola oil
4 tbsp white wine vinegar
1 ½ tbsp white miso
2 clove garlic, shredded to a paste
8 fresh sage leaves
Kosher salt, to taste
First we’ll make the sage oil. Put the vegetable oil and sage leaves in a saucepan over medium-low heat, cooking until the sage leaves begin to sizzle. Let them fry for a minute and a half and then turn the heat off, letting the leaves steep for another 20 minutes.
In a bowl, whisk together the vinegar, miso, sage oil, and shredded garlic until completely combined. Taste and salt to your liking.
This is a versatile, bright dressing that can easily stand up to roasted veggies or highlight citrusy summer salads. Enjoy!