Your Cart
Your cart is empty.
Let us help you fill it.
Subtle umami notes from the Asian-inspired vinaigrette coat delicate cucumber, corn and edible flowers ever so slightly to offer a stunning as well as delicious dish.
1 Japanese cucumber, thinly sliced
3 Tbsp almond slices, toasted
½ cup fresh corn, blanched
¼ cup Nasturtium blossoms
2 Tbsp fennel fronds, torn
1 tsp citrus zest, dried (Yuzu, if available)
3 Tbsp Shiro Miso vinaigrette
Salt and pepper to taste
For the vinaigrette
1 Tbsp Shiro Miso
3 Tbsp Yuzu juice
3 Tbsp Champagne vinegar
¼ cup seasoned rice wine vinegar
1 tsp Shiso Fumi Furikake (rice seasoning)
1 tsp Yuzu zest (lemon may be substituted)
3 ounces grapeseed oil
1 Tbsp sesame oil
1 ounce Jordan Extra Virgin Olive Oil
1 tsp white soy sauce
To prepare the vinaigrette, combine all ingredients except the oils and soy sauce in a blender and pulse to combine. With the motor slowly running, add oils to emulsify. Check the seasoning and add soy sauce to taste; reserve. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week.
In a small bowl, combine the cucumber, almond slices, corn, blossoms, fennel fronds, and citrus zest and toss gently with three tablespoons of the vinaigrette.
Join our winery loyalty program today and receive 3,000 bonus points. To place an order, you must create an account. Membership is complimentary.
Need help? Please call 1-800-654-1213
