3 medium-size carrots, peeled and cut into about 1-inch chunks
1 piece (2-inches) fresh ginger, peeled and cut into disks
1 shallot, minced, or ¼ cup minced onion
3 Tb unseasoned rice vinegar, or 1½ tablespoons white wine vinegar
¼ cup canola, peanut, or vegetable oil
1 Tb. sesame oil
1 tsp. granulated sugar
4 tsp. miso paste (optional, but recommended)
2 tsp. mirin (optional)
Puree all ingredients in your blender. Makes 2 cups of dressing; enough for a few salads.
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