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Categories:
ginger olive oil Asian pear apple cider vinegar white miso lime zest peppercorns white peppercorns kosher salt
Viewed: 77 - Published at: 7 years agoIngredients
- 1 2" piece ginger, peeled, thinly sliced
- 1/2 cup olive oil
- 1/2 Asian pear, peeled, cored, cut into large pieces
- 3 tablespoons apple cider vinegar
- 2 tablespoons white miso
- 2 teaspoons finely grated lime zest
- 1 teaspoon pink peppercorns
- 1/2 teaspoon white peppercorns
- Kosher salt
Method
- Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10-15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
- Puree Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
- DO AHEAD:
