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.