Warm Potato Salad With Kale And Green Beans And Miso Dressing

• 2 tablespoons miso paste
• 3 tablespoons brown rice vinegar
• 1 tablespoon light agave nectar
• 1/4 teaspoon fine sea salt
• 1/2 shallot, small dice
• 1 medium-large garlic clove, minced
• 1 tablespoon dijon mustard
• juice of 1/2 lemon
• 1 tablespoon water or veggie stock
• 1/2 cup canola or veggie oil
• 1/2 bunch parsley, minced for garnish
• 1.5 pounds red potatoes, boiled until fork tender, about 15-20 minutes
• 1 bunch kale, leaves removed from stems and ripped into bite size pieces. blanched and shocked and all excess water removed
• 8 ounces green beans, blanch and shocked

1. Place miso paste, brown rice vinegar, agave nectar, sea salt, pepper, shallot, garlic clove, mustard and garlic, water/veggie stock in a blender. Pulse to combine. While motor is running pour oil in a thin stream through the feed tube until combined.
2. Place kale, green beans and potatoes in a large bowl, Pour in vinaigrette and toss to coat. Add parsley, combine.
3. Serve

miso paste, brown rice vinegar, light agave, salt, shallot, garlic, mustard, lemon, water, veggie oil, parsley, red potatoes, kale, green beans

Taken from food52.com/recipes/10625-warm-potato-salad-with-kale-and-green-beans-and-miso-dressing (may not work)