Tomatoes with Sesame-Miso Sauce and Plum Vinaigrette

Ingredients

• 0.25 cup(s) mayonnaise
• 2 tablespoon(s) white miso
• 1.5 teaspoon(s) dry sake
• 3 tablespoon(s) water
• 4 scallions
• 0.3333 cup(s) sesame seeds
• Salt
• + 7 more ingredients
• • 1 sheet of nori
  • 2 pound(s) heirloom tomatoes
  • 0.25 cup(s) canola oil
  • 1 tablespoon(s) mirin
  • 2 teaspoon(s) Asian sesame oil
  • 2 tablespoon(s) freshly squeezed lemon juice
  • 2 tablespoon(s) ume

In a small skillet, toast the sesame seeds over moderate heat until golden, about 3 minutes; transfer the seeds to a spice grinder and let cool. Finely grind the seeds and transfer them to a bowl. Whisk in the mayonnaise, miso and dry sake, then whisk in the water. In a large bowl, whisk the ume ...

View full recipe at Food & Wine