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Table of Contents Sommers Recipe Highlights Simple Ingredients I use a handful of basic Asian-based pantry staples like rice vinegar and soy sauce, but the fresh veggies are the star of this Japanese salad dressing

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Place in an airtight container and keep in the fridge for up to 10 days.1 tbsp Dijon mustard, 1 tbsp honey, 2 tbsp red wine vinegar, 1 clove garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, cup extra virgin olive oil Video Nutrition Nutrition information is automatically calculated, so should only be used as an approximation