Tal Ronnen's Green Bean and Fingerling Potato Salad with Miso Dressing

Chef Tal Ronnen has served his delicious vegan meals to A-list, 1-name celebrities like Oprah and Ellen. Now you can also dine like a star by whipping up this fresh, nutrient-rich and tasty recipe in your home. Click here to purchase your copy of The Conscious Cook.

Makes 4 servings; Prep time 30 minutes

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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