Yuzu Kosho Vinaigrette

Serves: 6 — Prep Time: 5 mins — Cook Time: mins

Ingredients

6 tbsp Extra Virgin Olive Oil

4 tbsp Yuzu Juice

4 tsp Yuzu Kosho

2 tsp Honey

Combine oil, yuzu juice, yuzu kosho and honey in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well blended.

To make ahead: Refrigerate for up to 1 week. Let stand at room temperature for a few minutes and shake well before using.

Serving Size: 2 Tbsp

Photo: Jillian Atkinson

Recipe (Eating well): Jessica Yoon