Warm Potato Salad with Kale and Green Beans and Miso Dressing

Ingredients

• 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

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