| 8 | 10 | 111 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 1 tbsp | Carrots (large, peeled and roughly chopped) |
| 1 large shallot(s) | Shallots (peeled) |
| 2 tbsp | Ginger root (roughly chopped) |
| 1 tbsp | Miso paste, white |
| 2 tbsp | Rice wine vinegar |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1 tbsp | sesame seed oil |
| 2 tbsp | Water, filtered |
1. Pulse the carrot, shallot, and ginger in a blender until finely chopped.
2. Scrape down the sides; add the miso, vinegar, and sesame seed oil; and whiz together. While the blender is going, slowly drizzle in the grape-seed oil and the water.
