Japanese Cucumber Salad with Sesame-Miso Dressing

In a blender or food processor, blend the sesame paste, brown rice and white misos, mirin, vinegar and sesame oil until smooth. Transfer the miso dressing to a jar and refrigerate until chilled, at least 15 minutes.

Meanwhile, in a small skillet, toast the pine nuts over moderate heat, shaking the pan, until the nuts are golden, about 5 minutes. Transfer to a plate and let cool.

In a medium bowl, sprinkle the cucumbers with salt and refrigerate for 10 minutes. Add the lemon juice, olive oil and 1/4 cup of the miso dressing (reserve the rest for another use) and toss well. Garnish with the pine nuts and sesame seeds and serve.