This recipe is submitted by Organicville.
- Ready Time: 0 min
- 3 tablespoons Sky Valley Koji Glaze and Marinade pureed
- 3 tablespoons Red Wine Vinegar
- 3 tablespoons Extra Virgin Olive Oil
- 1 1/2 tablespoons Rice Vinegar
- 1/2 teaspoon Fresh Ginger finely grated (optional)
- Freshly Ground Black Pepper
Whisk together all the ingredients in a small bowl, or puree in a blender. Use as you would any vinaigrette, and store in the refrigerator up to 1 week.