Recipe from the Wyllie Fox Farm Kitchen

• ¼ cup rice wine vinegar
• 1 tbsp thin soy sauce
• 2 tbsp light miso paste
• ½ tbsp sugar
• 2 tbsp chopped pickled ginger
• 1 tsp sesame oil
• ½ cup canola oil
• ½ cup chopped scallions
• salt & white pepper, to taste
• 3 cups baby spinach chiffonade (cut into thin ribbons)
• 1 package soft tofu, cup into ¼ inch slices
• 1 tbsp toasted sesame seeds

In a blender or food processor, add vinegar, soy sauce, miso, sugar & pickled ginger; blend until smooth.  Slowly drizzle in both oils with blender on.  Season to taste & fold in scallions.

Toss the spinach with some of the dressing.  Make a napoleon by alternating layers of tofu & spinach in a ring mold or a glass serving bowl.  Drizzle the remaining dressing on top.  Garnish with toasted sesame seeds.

Serves 4