This versatile vinaigrette was originally created to complement a Strawberry Spinach Salad, but it pairs beautifully with much more. Try it drizzled over peppery greens like arugula, mizuna, or mei quin with earthy mushrooms, or use it as a finishing touch for grilled fish or pork skewers. The key to success lies in restraint: both sesame oil and soy sauce should be used sparingly—just enough to add depth and aroma without overpowering the other flavors. When balanced correctly, the dressing is vibrant, aromatic, and delicately complex.
INGREDIENTS:
1 clove garlic, peeled
1/4 cup balsamic vinegar
1 pinch each salt and pepper
1 small pinch combined dried thyme, oregano, and marjoram
1/2 teaspoon honey mustard
1/4 cup grape seed, sunflower, or other neutral flavored oil
1/2 to 1 teaspoon dark roasted sesame oil* (or as needed)
1/8 teaspoon soy sauce (or as little as needed)
METHOD:
Rub the inside of a mixing bowl with the garlic clove, leaving streaks of oil behind. Discard the garlic or save for another use.
Add the vinegar, salt, pepper, and herbs to the bowl. Let sit for a few minutes to allow the flavors to marry, then whisk in the mustard.
Slowly pour in the neutral oil in a thin, steady stream, whisking constantly until the dressing thickens and holds together.
Whisk in half the sesame oil, then taste. Add just enough additional sesame oil so its aroma and flavor are noticeable but subtle.
Add a few drops of soy sauce—just enough to round out the flavor. The soy should act as a seasoning, not a distinct taste.
To test balance, dip a slice of strawberry into the dressing. If the sesame flavor is too faint, add a touch more; if it’s too strong, whisk in a bit more neutral oil to soften it.
Store covered in the refrigerator until ready to use.
CHEF’S NOTES:
*I prefer Kadoya Black Sesame oil for it’s deeper rounder flavor, but if you can’t find the Black Sesame oil try their regular oil.
As mentioned in the headnotes, this dressing was made for the Strawberry Spinach Salad, but try it with any salad with assertive greens such as arugula, mizuna, mustards, chicories, and the like. It goes well with greens and salads that are served as sides with grilled meats. Shiitake mushrooms and oyster mushrooms go well with this dressing also.
YIELD: 1 cup
