Lemon Miso Dressing

Makes 1 cup (eight – 2 tablespoons servings)

1/2 cup organic white miso paste (not sweet)
4 tablespoons freshly squeezed lemon juice

4 tablespoons walnut oil (or mild oil such as safflower or grape seed)
4 tablespoons spring water

4 teaspoons Dijon mustard

4 teaspoons Agave syrup or honey

2 teaspoons light sesame seed oil
4 large grinds black pepper

pinch kosher salt

Combine all the ingredients in a food processor, blender or bowl and whisk together until smooth. Taste and adjust seasonings. A nice all-purpose salad dressing, also makes a dip for raw vegetables.