Tal Ronnen's Green Bean and Fingerling Potato Salad with Miso Dressing

Ingredients

Makes 4 servings

2 tbsp yellow miso paste

3 tbsp rice vinegar

1 tbsp light agave nectar

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 shallot, minced

1 garlic clove, minced

1 tbsp Dijon mustard

Juice of 1/2 lemon

1/2 cup safflower oil

1 tbsp minced fresh chives

11/2 cups baby arugula

8 oz fingerling potatoes, boiled for 15 minutes, then sliced into 1/4-in thick rounds

8 oz green beans, blanched in boiling water for 1 minute

Directions

Place the miso paste, vinegar, agave nectar, salt, pepper, shallot, garlic, mustard, lemon juice, and 1 tablespoon water in a food processor and pulse to combine. With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified. Fold in the chives.

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

Prep time: 30 minutes

For more great recipes, purchase Tal Ronnen's book, The Conscious Cook.