This is my own version of the miso vinaigrette I made last time. The difference is that it features the Bossa Nova juice more. It has a slightly different taste due to fresh lime juice and cilantro, and the miso taste is a bit more subdued. If you want to taste the miso more, add another tablespoon and check for flavoring.
What I like about this version, besides having a higher proportion of the Bossa Nova acerola-mango juice, is the brightness of flavors from the lime, paired with garlic and cilantro. This vinaigrette isn't overly tangy thanks to honey, and is somewhat rich in texture instead of watery.
I paired it with a simply tomato and fresh mozzarella salad that I let stand for 10 minutes before eating, allowing the flavors of the vinaigrette to meld with the salad. To finish I sprinkled with a sea salt, Palm Island Premium Black Lava Sea Salt. (I am in love with both this and their bamboo jade sea salt. I sprinkle it on cookies, cupcakes, eat it straight up. It's great stuff that adds a little boost of flavor to foods and pastries.) It's important to note that I didn't saturate the salad in dressing, but just poured enough to coat the salad. That's really all you need since anything more will just drip off anyway, and unless you have some nice bread to dip in the extra you'll either throw it out or slurp from the plate.
If you give this recipe a try, let me know what you think.
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Bossa Nova Acerola Mango Miso Vinaigrette
Recipe by Christina Provo
1/3 cup fresh lime juice
1/2 cup Bossa Nova Acerola Mango juice
2 tablespoons mild miso
1 1/2 tablespoons honey
2 garlic cloves, minced
small pinch white pepper
1/2 cup olive oil
2-3 tablespoons finely chopped cilantro
- In a medium bowl, whisk together lime juice, Bossa Nova juice, miso, honey, garlic, and white pepper until blended.
- Slowly stream in olive oil, whisking constantly until blended and emulsified. Whisk in cilantro.