2 carrots, peeled and roughly chopped 2 shallots, peeled and roughly chopped 1/4 cup roughly chopped fresh ginger 2 tablespoon sweet white miso paste 1/4 cup rice vinegar 2 tablespoons light raw honey or xylitol 2 tablespoons toasted sesame oil 1/2 cup grapeseed oil 1/4 cup water 1/2 teaspoon coarse sea salt 1/2 teaspoon freshly ground black pepper

puree everything in a blender until smooth