When we visited Hawaii, Miso-Sesame Dressing was all over the islands and on many menus, so when I returned home, I wanted to make some of my own. Luckily, I already had a recipe on hand to try from the New York Times Food section called Miso-Sesame Vinaigrette That’s Good
This dressing is in the Serve It Up! tennis cookbook, which I helped compile with Sharon WIlliams to raise funds for Autism research and the CARD center at U.M.. While it’s suggested in the cookbook to be served on a salad with greens, roasted corn, cherry tomatoes, shredded jack cheese
A former Air Florida flight attendant and daughter of a pilot, I love traveling, cooking and entertaining. Whether exploring Miami’s newest hot spots, visiting old favorites or discovering hidden gems, I’m always up for an eating adventure. My Foodie in Miami website shares personal essays, recipes, restaurant news and reviews, as well as views from my tropical garden.