Miso Dijon Green Bean Mushroom Salad

Step 1

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook without moving until caramelized, about 4-5 minutes. Flip and continue to cook until tender. Set aside.

Step 2

Bring a large pot of salted water to a boil. Add the beans and sugar snap peas and cook, uncovered, until bright green, crisp and tender, about 2-3 minutes. Prepare an ice bath in a large bowl. Drain beans in colander and transfer to the ice bath to stop cooking. When beans are cool, drain and let dry.

Step 3

Crush the sesame seeds in a mortar and pestle. Whisk the remaining oil, miso, vinegar, dijon, sesame oil, pepper. Toss the beans and mushrooms with the dressing and enjoy immediately.