From NY Times
1/4 cup vegetable oil
1/4 cup rice vinegar
3 TBSP yellow miso paste
1 TBSP sesame oil
2 medium carrots, roughly chopped
1 inch long piece of ginger, cut into pieces
salt and pepper (to taste)
Directions:
Add all ingredients, aside from salt and pepper, to a food processor or blender. Puree. Add salt and pepper to taste.