2 Teaspoons Red Miso
1 Teaspoon Dijon Mustard
1/4 Cup Rice Wine Vinegar
2 Tablespoons Midtown Olive Oil Sesame Oil
1/3 Cup Midtown Olive Oil UP EVOO or Garlic Olive Oil
1 Cup Cherry Tomatoes
3 Cups Chopped In Thin Ribbons Napa Or Savoy Cabbage
1 Cup Arugula
1 Ear Corn
Blend the Miso and Dijon mustard together and slowly add the rice wine vinegar blending as you go. Whisk in the Sesame oil and Grape Seed oil.
Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Mix all ingredients with dressing and serve.