Miso Ginger Dressing
Adapted from Mark Bittman's recipe here, in the NYT.
1/4 cup olive oil (the original recipe called for peanut, grapeseed or rapeseed)
1/4 cup rice vinegar
scant 1/4 cup miso paste (or less, as your taste dictates. Start with a few Tbsp. and work up.)
1 tablespoon dark sesame oil
2 medium carrots, roughly chopped
1 inchlong piece fresh ginger, sliced
Salt and pepper to taste
Pop all the ingredients, except for the salt and pepper, into the bowl of your food processor. Blend until well combined and the carrots are in little bits. Season with salt and pepper, and you're done!
I keep mine stored in the refrigerator, in a mason jar. Be sure to put a layer of plastic wrap under the lid so that the vinegar doesn't react with your metal ring.