|2 Tb yellow miso paste
3 Tb rice vinegar
1 Tb light agave nectar
1/4 tsp. freshly ground black pepper
1/2 shallot, minced
1 garlic clove, minced
1 Tb Dijon mustard
Juice of 1/2 lemon
1 Tb. water
1/2 cup safflower oil
1 Tb minced fresh chives
1 1/2 cups baby arugula
8 ounces fingerling potatoes, boiled for 15 minutes, then sliced into 1/2 inch thick rounds
8 ounces green beans, blanched in boiling water for 1 minute
|One of my new favorite cook books is The Conscious Cook by Tal Ronnen . This salad is from that book, and it's amazing! The dressing is so yummy I used leftover dressing to top my other salads for the rest of the week.
At first it seems kind of strange putting warm potatoes with lettuce, but the taste is absolutely amazing!
In a food processor or blender pulse to combine the miso paste, vinegar, agave nectar, salt, pepper, shallot, garlic, mustard, lemon juice plus 1 TB water.
On your lowest speed slowly add the oil in a thin stream to create your vinaigrette, fold in the chives.
Mix the lettuce, potatoes, beans and drizzle with vinaigrette!