Serve this mild dressing, inspired by the house dressing at Angelica Kitchen in the East Village in New York City, atop cooked grains, on simple green salads, or as a dip. The parsley and scallion brighten up the tahini, while the sour and salty umeboshi paste (sour Japanese plum) and tangy apple cider vinegar are great for digestion. Tamari adds a salty richness. Why “Green on Greens”? Put it on a salad and you’ll see!