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Yuzu Vinaigrette Salad Dressing with Ginger and Honey from votes Equipment microplane or zesting tool small jar with tight-fitting lid Measuring Spoons Ingredients 4 tbsp olive oil 2 tbsp yuzu juice 1 tsp rice vinegar 1 tsp dijon mustard 1 tsp ginger, grated 1 tsp honey 1 pinch Kosher salt, or to taste 1/8 tsp white pepper, or to taste Instructions Use a microplane or zesting tool to grate the ginger if preparing from fresh

@spicysouthernkitchen Originally published March 18, 2014

use a cool setting

They usually come prepared as fillets in a tin can or jars with olive oil and salt

I love it that something a hundred years old can still be used daily and performs as well as the day that it left the factory