Rosemary Vinaigrette

Ingredients
  • 2/3 cup red wine vinegar
  • 2/3 cup champagne vinegar
  • 1/2 cup Vegetable Stock
  • 1 tbsp minced shallots
  • 2 tbsp black pepper
  • 4 tbsp white miso paste
  • 1 tbsp chopped oregano
  • 1 tbsp chopped rosemary
  1. Combine all ingredients (except for the oregano and rosemary) into a blender container and blend until smooth.
  2. Add the Oregano and Rosemary and mix by hand then pour into a storage jar.
  3. Cover tightly and refrigerate. It’ll be good for up to about 2 weeks.