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Ingredients 1/3 cup vegetable oil 3 tablespoons Organic Miso White 2 tablespoons rice vinegar 2 tablespoons water 1 tablespoon toasted sesame oil 1 tablespoon honey 1 tablespoon grated ginger 1 tablespoon Dijon mustard Instructions Add 1/3 cup vegetable oil, 3 tablespoons Organic Miso White, 2 tablespoons rice vinegar, 2 tablespoons water,1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 tablespoon grated ginger, and 1 tablespoon Dijon mustard to a beaker and use an immersion blender to emulsify the miso vinaigrette dressing.

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Bust: 93 cm / 36.7 inches

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It keeps well for up to 45 days refrigerated