Mustardy Miso Dressing

This vibrant dressing gets a bold kick from Yandilla Mustard Seed Oil. The hot wasabi-like flavor and heat of the oil is balanced by umami-packed miso paste, sweet rice wine vinegar and a drizzle of honey. Use this versatile dressing to dress a simple green salad, toss with blanched snap peas topped with toasted sesame seeds or use as a dipping sauce for grilled shrimp or fish skewers.

Cook's Note: Yandilla Mustard Seed Oil packs a big punch of horseradish-type heat. If you prefer a milder dressing, you can use half mustard seed oil and half canola oil.

Recipe by Asha Loupy