- 1 bunch tatsoi, chopped
- 1 bunch of arugula, chopped
- 1⁄4 cup toasted hazelnuts, chopped salt and pepper to taste
- 1 teaspoon yellow miso
- 1 tablespoon lemon juice
- 2 tablespoons white wine vinegar
- 1 teaspoon honey or agave
- 1⁄4 cup extra virgin olive oil
- In a large bowl, mix together the greens and the dressing; season with salt and pepper to taste.
- Top with the toasted hazelnuts and serve immediately.
Serves 4 as a side