Green Bean And Potato Salad With Miso Dressing Recipe

Ingredients

2 tbsp yellow miso paste

3 tbsp rice vinegar

1 tbsp agave nectar

1/4 tsp sea salt

1/4 tsp black pepper, freshly ground

1/2 shallot, minced

1 garlic clove, minced

1 tbsp Dijon mustard

1/2 lemon

1 tbsp water

1/2 cup olive oil

1 tbsp fresh chives, minced

1 ½ cups baby arugula

8 ounces fingerling potatoes

8 ounces green beans

Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.

With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.

Fold in the chives.

Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds

In boiling water, blanch the green beans quickly for 1 minute.

Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.