I love this citrusy variation of a classic Asian dressing. The added kick from the ginger and cayenne pepper will liven up any salad.
Makes 1 cup.
½ cup bottled orange juice (not from concentrate)
1 tablespoon grated fresh ginger
¼ cup mellow white miso paste (also known as sweet miso)
¼ cup rice wine vinegar
½ teaspoon cayenne pepper (optional)
Combine everything in a blender and process until smooth and creamy. Store refrigerated in an airtight container for up to 7 days.