Double-Orange Asian Vinaigrette

The root-to-stalk trend also includes orange peels
Don't toss that orange peel!

Updated Jul 4, 2017 @ 11:27 am

Double-Orange Asian Vinaigrette

  • Serves: 4
  • Prep Time:
  • Cook Time:
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Ingredients

  • 1 orange
  • 1 tablespoon white miso
  • 1 – 2 teaspoons raw honey
  • 1 small clove garlic, chopped
  • 1 1-inch piece fresh ginger, peeled and chopped
  • 1/3 cup extra-virgin olive oil (or another neutral oil)
  • Salt and freshly ground black pepper to taste

Directions

  1. Scrub orange under running water; pat dry.
  2. Using a vegetable peeler, peel three strips from orange. Chop peel; place in a blender or small food processor.
  3. Halve orange; squeeze out enough juice to reach ¼ cup. (If you don’t get ¼ cup, fill in with cider vinegar.) Add to blender.
  4. Add miso, 1 teaspoon honey, garlic and ginger to blender. Blend until well mixed. With machine running, drizzle in oil until well blended and emulsified. Taste and season with salt and pepper.
  5. Add more honey if needed for balance. Use right away, or cover and keep, refrigerated, for up to 5 days.