Asian Greens, Daikon & Carrot Salad with Ginger Miso Dressing

1 2-inch  piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini (sesame paste)
1/2 cup water
3 tablespoons fresh lemon juice

5 ounces Asian salad mixed greens
1 small daikon radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.

For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions. 

Drizzle one to two tablespoons of dressing over each salad and serve.
Serves 2 to 4.