Sub-Zero PreservationWolf


Orange-Miso Vinaigrette


Zest from half of an orange
1/2 cup fresh orange juice
3 tablespoons aged sherry vinegar
2 tablespoons sweet white miso
2 teaspoons Dijon mustard
1 1/2 tablespoons honey
1 1/2 tablespoons minced shallots
3/4 teaspoon ground ginger
1/4 cup walnut oil
1 cup canola oil
Salt and pepper to taste


Place all ingredients in a food processor except the oils. With the food processor running slowly drizzle in the oils until emulsified. Season with salt and pepper.

Makes approximately 1 1/2 cups.

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