|2 tbsp||red miso|
|2 tsp||Dijon mustard|
|1 1/2 tsp||fresh lemon juice|
|1/4 cup||olive oil|
|1 tsp||minced peeled fresh gingerroot|
1. In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion. Makes about 1/2 cup.