2 tbsp yellow miso paste
3 tbsp rice vinegar
1 tbsp agave nectar
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1/2 shallot, minced
1 garlic clove, minced
1 tbsp Dijon mustard
1/2 lemon
1 tbsp water
1/2 cup olive oil
1 tbsp fresh chives, minced
1 ½ cups baby arugula
8 ounces fingerling potatoes
8 ounces green beans
Place the miso paste, vinegar, agave, salt, pepper, shallot, garlic, mustard, lemon juice, and water in a food processor. Pulse to combine.
With the motor running, slowly add the oil in a thin stream until the vinaigrette is emulsified.
Fold in the chives.
Boil the potatoes for 15 minutes. Once done, slice them into 1/4-inch-thick rounds
In boiling water, blanch the green beans quickly for 1 minute.
Place the arugula, potatoes, and beans in a large bowl, drizzle with the vinaigrette and toss to coat.
Sugar: 7g
:
Calcium: 48mg
Calories: 347kcal
Carbohydrates: 23g
Fat: 28g
Fiber: 4g
Iron: 2mg
Potassium: 433mg
Protein: 4g
Saturated Fat: 4g
Sodium: 515mg
Vitamin A: 602IU
Vitamin C: 27mg
