Makes 1/2 cup; can be doubled.
1 heaping Tbsp mild miso paste
2 Tbsp rice vinegar
1 Tbsp maple
syrup
1/2 tsp grated ginger root
1/2 tsp sesame oil
1 Tbsp
canola oil
Water
Combine all ingredients except water in a small bowl or glass measuring cup, and whisk until smooth. Add water, whisking in a tablespoon or two at a time, until you reach the consistency of salad dressing you like (approximately 1/4 cup).
Salad dressing will keep for a week in the refrigerator in a tightly sealed jar. Shake the jar vigorously, or whisk the dressing, before using.