Spice Acres' Miso Vinaigrette and Grilled Bok Choy Salad
Yields about 3 ounces
1 tablespoon miso
2 teaspoons rice wine vinegar
2 tablespoons blended oil
1 tablespoon honey
2 tablespoons chopped ginger
Sriracha to taste (optional)
Whisk all ingredients together or mix in a blender. Toss with grilled bok choy, Salanova lettuce, chile-toasted pepitas, pickled peppers, sesame cucumbers and fresh cilantro.
