Japanese Onion Dressing

Bahan-bahan (1 porsi)

• ½ sweet onion ((3.5 oz, 100 g; divided for grating and mincing))
• ¼ cup extra virgin olive oil ((or use neutral oil))
• 3 Tbsp Japanese black vinegar (kurozu)
• 1½ Tbsp soy sauce ((increase to 2 Tbsp if you use rice vinegar))
• 4 tsp sugar ((you can reduce this amount, but we use sugar to counterbalance the soy sauce and black vinegar))
• green salad ((I used frisée and radicchio, thinly sliced watermelon radish, and heirloom tomatoes))