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 1 tbsp Dijon mustard juice of 1/2 lemon 1/2 cup safflower oil 1 tbsp minced fresh chives 1 1/2 cups baby arugula 8 oz fingerling potatoes, boiled for 15 mins., then sliced into 1/4 inch think rounds 8 oz green beans, blanched in boiling water for 1 minute
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.
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