Garlic Vinagrete over roasted beet salad1/2 cup yuzu juice
2 cups canola oil
1tbsp rice wine vinegar
1tsp chili flakes
1tbsp dijon mustard
3tbsp fresh ginger, peeled and grated
1tsp fresh garlic, minced
1/4 cup honey
kosher salt to taste
Combine all ingredients except for the canola oil in a vitamix and puree until smooth. Drizzle in the canola oil to create an emulsion. Taste and season accordingly. A good emulsion will be bubbly and frothy at the top.
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