Warm Potato Salad with Kale and Green Beans and Miso Dressing

Course Appetizers

Ingredients in this Recipe

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

See Full Recipe at Food52