Fingerling Potatoes & Green Bean Salad in Miso Dressing

I love eating fingerling potatoes; they go great in salads and they’re so cute! I really liked this salad dressing and I’m finding more ways to use miso paste.

[100% organic]

For the Miso Dressing

  • 2 TBS chives, finely chopped
  • ½ cup EVOO
  • 1 shallot, finely minced
  • 1 garlic clove, finely minced
  • 1 TBS Dijon mustard (optional)
  • 2 TBS miso paste
  • 3 TBS rice vinegar
  • 1 TBS honey
  • Juice of half lemon
  • Salt & freshly group pepper

In a large bowl, place the minced shallots, garlic, mustard, miso paste, rice vinegar, honey, and juice of half a lemon. Whisk them well until fully incorporated. In a steady stream, add in the EVOO while constantly whisking until fully emulsified. Then fold in the chopped chives.

For the Salad

  • ¼ lb green beans
  • ¼ lb fingerling potatoes
  • 2 cups salad leaves

Cut off the ends of the green beans and cut them in half. In a pot of salted boiling water, blanch the green beans and then place in an ice bath. Boil the potatoes until soft in the middle, about 15-20 minutes. Peel the skin and chop into thin slices. Toss the salad ingredients with a few tablespoons of the dressing and serve.

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