2-3 tablespoons safflower or other light oil
2 tablespoons maple syrup (or honey for a vegetarian option)
2 tablespoons rice vinegar
2 tablespoons yellow or chickpea miso
½ teaspoon mustard
½ shallot or 1/4 small sweet onion, finely minced
1 clove garlic, finely minced
Juice of half a lemon
Salt and pepper to taste
1 tablespoon fresh chives, minced
2 cups baby arugula
16 ounces green beans, blanched in boiling water for 1 minute
½ cup sweet red onion, thinly sliced, optional
½ cup halved cherry tomatoes, optional
To make the dressing, place the oil, maple syrup (or honey) , rice vinegar, miso, mustard, shallot or onion, garlic, lemon juice, salt, and pepper in a small bowl. Whisk to combine. Add the chives and set aside.
In a salad bowl, place the arugula, green beans, red onion, and cherry tomatoes. Whisk the dressing again and drizzle over the vegetables. Toss to combine.
Serve chilled or at room temperature.
To add some protein and bit of spice consider garnishing the salad with our Spicy Roasted Chickpeas https://veggiefestchicago.org/recipe/spicy-roasted-chickpeas/