Miso Carrot Sauce
From The New York Times
Makes 1 1/4 cup

The salad I made for this dressing had butter lettuce, thinly sliced mushrooms, halved cherry tomatoes, and chunks of avocado.

1/4 cup peanut or grapeseed oil
1/4 cup rice vinegar
3 tbsp. white miso
1 tbsp. dark sesame oil
2 medium carrots
1 inch fresh ginger, peeled and cut into coins

Put all ingredients into food processor and pulse to mince carrots. Let machine run for 1 minute, until mixture is chunky-smooth.

Taste and add salt and pepper to taste. (Can be made 1 week ahead. Cover and refrigerate.)