Caviar Noodles

• 1/2 cup canola oil
• 1 teaspoon grated fresh ginger
• 1/4 cup rice-wine vinegar
• 1 teaspoon finely chopped shallot
• 4 ounces osetra caviar
• Salt and freshly ground white pepper to taste
• 6 ounces high quality dry soba noodles, cooked and chilled
• 1/4 cup fine julienne carrot
• 1/4 cup fine julienne daikon radish
• 4 scallions, finely chopped

1. Whisk together the vinaigrette ingredients, reserving 1 teaspoon caviar.
2. Combine the noodles, carrot, radish and scallions.
3. Toss with the vinaigrette.
4. Divide among 6 plates.
5. Garnish with the remaining caviar.

canola oil, ginger, ricewine vinegar, shallot, caviar, salt, noodles, fine julienne carrot, fine julienne daikon radish, scallions

Taken from cooking.nytimes.com/recipes/11428 (may not work)