Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)Makes about 1 1/3 cups.

Pulse carrots in a food processor until finely ground (almost pured). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.Cooks' note:Dressing keeps, covered and chilled, 1 week.

Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.Cooks' note:Dressing keeps, covered and chilled, 1 week.

Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)

Whisk the mustard and the red wine together in a small bowl. Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil. Taste for seasoning. To thin the vinaigrette, simply whisk in a teaspoon or two of water.

Whisk together vinegar, mustard, salt, pepper, and shallot in a bowl, then add oil in a slow stream, whisking until emulsified.

Whisk together vinegar, shallot, salt, mustard, and pepper until salt is dissolved. Add oil in a slow stream, whisking until emulsified.Cooks' note:Dressing keeps, covered and chilled, 1 month.

Cook watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse watercress under cold water. Drain again. Pat watercress dry with paper towels. Transfer watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired. Transfer dressing to bowl. Season dressing to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)Per tablespoon: calories, 16; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 1 mg

Mix all ingredients in small bowl. Season to taste with salt and pepper. Let stand 2 hours at room temperature to blend flavors. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)Makes about 1 cup.

Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.

Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified.

Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade. Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle salmon and scallops with salt and pepper. Add salmon to skillet; saut? until just opaque in center, about 3...

3 tablespoons soy sauce2 tablespoons rice wine or sake1 tablespoon minced garlic1 teaspoon dried chile flakes or hot chile paste1 tablespoon virgin olive oil

Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water, vinegar, and pepper until combined well, then stir in chives. Season with salt if desired.Cooks' note:Dressing keeps, covered and chilled, 3 days.

Combine the lemon juice, mustard, sugar, salt, and pepper in a bowl. Whisking constantly, slowly drizzle in the oil until the dressing has thickened.Per serving (2 tablespoons): 137 calories, 2g carbohydrates, no protein, 14g fat, no cholesterol.