Miso Mustard Dressing

Last week, in a grand attempt to throw together a dinner of things left in my fridge, I concocted this dressing which Richie claims is better than my usual (and delicious) mustard vinaigrette, so I guess this one is a keeper.  It was perfect on some baby arugula and didn't need anything else.  Just greens and dressing.  Boom.  Salad.

I recreated it last night with some radishes and sprouts from the green market.  It was divine!

Here's how I did it:

Ingredients:

• 1 tablespoon of barley miso
• 1 tablespoon of dijon mustard
• 1 tablespoon of apple cider vinegar
• a pinch of sea salt
• enough olive oil to emulsify (the amount will depend on how thick you like your dressing.  I like mine pretty goopy.)

1. Mix all of the ingredients except for the olive oil in the bottom of a salad bowl.
2. Add the olive oil slowly as you continue to mix.
3. Place greens on top.
4. Mix right before serving.
5. Love it.