Carrot Ginger Salad Dressing

1 Tbsp hulled White Sesame Seed
1 medium carrot, coarsely chopped
1 tsp Granulated Onion
1/2 inch knob fresh ginger, peeled and sliced
1/4 Cup Champagne Vinegar
2 Tbsp light-flavored single-varietal Extra Virgin Olive Oil
1 Tbsp Demerara Sugar
2 tsp white miso
1 tsp Sesame Oil
sea salt and freshly ground black pepper to taste

Toast sesame seeds in a dry, wide skillet over medium heat. Stir the seeds until they turn golden and become fragrant. Remove toasted seeds from pan and set aside.

Combine all remaining ingredients in a blender, or a food processor fitted with the pureé blade. Process ingredients until mixture is smooth.  Transfer mixture to a cruet or small serving bowl, and stir in the pan-toasted sesame seeds. Serve immediately, or store in a sealed container in the refrigerator for up to one week.