Best Cucumber Salad Recipe | Jordan Winery

Ingredients

• 1 Japanese cucumber thinly sliced
• 3 Tbsp almond slices toasted
• ½ cup fresh corn blanched
• ¼ cup Nasturtium blossoms
• 2 Tbsp fennel fronds torn
• 1 tsp citrus zest dried (Yuzu if available)
• Salt and pepper to taste
• 1 Tbsp Shiro Miso
• 3 Tbsp Yuzu juice
• 3 Tbsp Champagne vinegar
• ¼ cup seasoned rice wine vinegar
• 1 tsp Shiso Fumi Furikake (rice seasoning)
• 1 tsp Yuzu zest (lemon may be substituted)
• 3 ounces grapeseed oil
• 1 Tbsp sesame oil
• 1 ounce Jordan Extra Virgin Olive Oil
• 1 tsp white soy sauce