Carrot Ginger Salad Dressing

1 cup packed shredded carrots
1 tablespoon minced shallot
1 teaspoon peeled, grated fresh ginger
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon toasted sesame oil
2 tablespoons olive oil
3 tablespoons water
2 teaspoons white miso

Place all ingredients in a high speed blender or Vitamix and blend until smooth and creamy. If it seems too thick add a little water. Toss with baby greens and cucumber slices. Will keep for 3 days.