Sunday Supper - Green Bean & Fingerling Potato Salad with Miso Dressing

This was technically made on a Wednesday. Emma was in town for my birthday and to ring in 2014 and we had been eating excessively. This was the first recipe I made from Tal Ronnen's The Conscious Cook and can't wait to try my next one! I definitely recommend this vegan cookbook and this great salad. It's loaded with greens and the miso makes the dressing unexpected. I also realized anything made in my Vitamix will come out tasting whipped like it's filled with cream even when it's not!

1. Boil a large pot of salted water and cook 8 oz of fingerling potatoes. Cool with cold water to stop the cooking. Slice into 1/4 inch think rounds.

2. Blanch 8 oz of green beans. Combine with potatoes and baby arugula. Season with salt and pepper. (I added red pepper flakes to mine - of course.)

3. Place 2 tbs yellow miso paste, 3 tbs rice vinegar, 1 tbs Dijon mustard, 1 garlic clove and 1 shallot into Vitamix or food processor and pulse into a thick paste. slowly add 1/2 cup safflower oil. Mix with your hands to evenly coat and not crush the leaves. Top with snipped chives.