Miso Peach Vinaigrette

Miso peach vinaigrette on broccoli

 

This tangy dressing goes great on salad, try spinach with sliced strawberries and red onion. Dip veggies in it for a quick and tasty snack or use to marinate meat, tofu, or vegetables!

By: Owen Campbell, Community Food Facilitator

Preparation time: 30 minutes

Ingredients:
4 peaches, sliced
1/3 cup butter
2 tbsp miso paste

1 tbsp honey
2 tsp dried ginger
1 tbsp chili garlic
½ tsp sesame oil
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1/3 cup extra-virgin olive oil

Directions:
1) Warm a medium sized frying pan on medium heat, add butter, miso paste and 3 peaches. Cook, stirring occasionally, until peaches are soft, set aside and let cool.

2) Boil 1 peach in 2 cups water. Turn heat down to medium and add honey and ginger, cook until reduced by ½ or more (until half the amount you started with is left in the pot). Set aside to cool.

3) When all ingredients have cooled enough to handle add chili garlic, sesame oil, balsamic vinegar, apple cider vinegar, and extra virgin olive in a blender with other ingredients and blend until smooth. Store in sealed jar or bottle.

Click here for a printable PDF

Leave a Reply

Your email address will not be published. Required fields are marked *