Carrot-Ginger Dressing

From Keepers.

This is our version of the beloved Japanese restaurant classic. It's light and refreshing with a tangy sweetness balanced by a pop of ginger. Use it on salads, vegetables, tofu or whatever else you like.

1/2 lb carrots (about 4 medium), chopped
One 3-inch piece of fresh ginger, peeled and roughly chopped
3 tablespoons rice vinegar of white wine vinegar
1 teaspoon white miso paste
1 tablespoon honey
1 tablespoon sesame oil
Juice from 1/2 lime
1/4 cup grapeseed or vegetable oil

In a food processor or blender combine all ingredients except oil. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped. With the motor running, slowly add the oil and process until the dressing is almost smooth. Quickly dip a piece of lettuce (or vegetable) in the dressing, shake off any excess, and check the seasonings. The dressing will keep, covered in the refrigerator, for about 1 week.