- 2 tablespoons red miso (fermented bean paste)
- 2 teaspoons Dijon mustard
- 1 tablespoon water
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup vegetable oil
- 1 teaspoon minced peeled fresh gingerroot
- 1 scallion, minced
- In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.