Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing

Ingredients

• 1 cup vegetable oil
• 3 shallots, minced
• 1 (4-inch) piece ginger, peeled and minced
• 1 tbsp. Dijon mustard
• 1 tsp. bottled yuzu juice
• 1 tsp. white miso
• 1 large egg, plus 1 egg yolk
• 1⁄4 cup red wine vinegar
• 1 tbsp. rice wine vinegar
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 1 cup olive oil
• 2 tbsp. grated Parmigiano-Reggiano
• 2 tsp. Asian chile oil
• 2 Fuji apples, peeled, quartered, cored, and cut into 1/4-inch cubes
• 1 (16-oz.) bottle ginger beer
• 1 cup pomegranate seeds
• 3 heads chicory, cleaned, trimmed, and torn into large pieces
• 1⁄2 cup loosely packed cilantro leaves
• 1⁄2 cup loosely packed mint leaves
• 1⁄2 cup loosely packed torn shiso leaves