Description
Recipe from Tal Ronnen
Ingredients
Scale
- 2 tablespoons yellow miso paste
- 3 tablespoons rice vinegar
- 1 tablespoon light agave nectar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 1/2 cup safflower oil
- 1 tablespoon minced fresh chives
- 1 1/2 cups baby arugula
- 8 ounces fingerling potatoes, boiled for 15 minutes, then sliced into 1/4-inch thick rounds
- 8 ounces green beans, blanched in boiling water for 1 minute
Instructions
- 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.
Nutrition
- Serving Size: 4
- Calories: 342
- Sugar: 8
- Sodium: 755
- Fat: 26
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 0