For three years our family ate half of our weekly meals with a food cooperative on the campus of Warren Wilson College. This vinaigrette came from one of the members and ever since has been the dressing you’ll find in our refrigerator.
Ingredients:
1 to 2 Tbs. barley miso
1/4 medium onion or 1 shallot
1 to 2 cloves garlic
1 to 2 Tbs. honey
salt and fresh ground pepper to taste
oregano,basil,thyme or other garden herbs to taste
1 to 2 tsp. dry or prepared mustard (I use a homemade coarse grain)
1/2 cup balsamic vinegar
1/2 cup water
1 1/4 to 1 1/2 cups olive oil
Puree all ingredients except olive oil in a blender or food processor. Keep blender running while you slowly drizzle in olive oil. Adding olive oil in this way will emulsify the mixture and keep the oil separating from the vinegar and water.
