I made a delicious salad topped with miso dressing inspired by this 101 cookbooks post. I started with a bowl of baby spinach leaves topped with steamed cauliflower, sliced spring onions, cilantro, and toasted walnuts. Then threw fried thinly sliced tempeh - over medium-high heat in canola oil, finished with a splash of soy sauce - on top. Finally, the dressing: whisk together 2T miso (I used white miso), 1/2t mustard (I used dijon), 2T brown sugar, 1/4c apple cider vinegar, 1/4c walnut oil. The original recipe uses rice wine vinegar, which I bet would be great, if you have it. This would probably also make a great dip for crudite. Enjoy!
