Tomatoes With Sesame-Miso Sauce And Plum Vinaigrette

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1/3 cup sesame seeds

1/4 cup mayonnaise

2 tablespoons white miso

1 1/2 teaspoons dry sake

3 tablespoons water

2 tablespoons ume (Japanese plum) vinegar

2 tablespoons freshly squeezed lemon juice

2 teaspoons Asian sesame oil

1 tablespoon mirin

1/4 cup canola oil


2 pounds heirloom tomatoes, peeled and cut into wedges

4 scallions, white and tender green parts only, thinly sliced crosswise

1 sheet of nori (dried seaweed), crumbled

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