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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.
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