Carrot Ginger Dressing

A big hit at the Kitchen Porch, this sells out every Saturday at the West Tisbury Farmers Market.

1/2 lb. carrots (3 medium), coarsely chopped
1/4 cup water
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup apple cider or rice vinegar
1 Tbsp. soy sauce (GF)
1 Tbsp. Asian sesame oil
1/8 tsp. salt
1/2 cup extra virgin olive oil

Pulse carrots and water in a blender until finely ground, almost puréed.
Add chopped ginger, chopped shallots, rice vinegar, soy sauce and sesame oil, and pulse until ginger and shallots are minced.
With motor running, add olive oil in a slow stream.
Thin dressing with additional water if desired.

Dressing keeps, covered and chilled, for one week.