Green bean and Potato Salad - delicious and healthy

I really enjoy making and eating this salad. Usually I just serve it as a light meal all on its own or maybe with a tomato salad  or some crusty bread. Dairy free as well! Try it, don't be intimidated by the Miso paste or the LONG list of ingredients. Any Deli/Asian shop/ Woolworth's sells it and it lasts forever in your fridge.
Woolworth's currently stocks Asparagus or fingerling potatoes, they are very tasty, otherwise new baby potatoes work well, or your normal old spud will suffice.
I have to confess I have been spending too much time with the horse and too little time thinking about food.....so shoot me!

                            Green Bean and Fingerling Potato Salad 
Serves 6 as a side, 4 as a main

2T Miso paste
3T rice vinegar
1T agave nectar (or use honey/sugar)
1/4t salt
1/4t black pepper
1/2 shallot, finely chopped or 1/4 small onion
1 clove garlic, chopped
1T Dijon mustard
juice of 1/2 a lemon
1/2 cup vegetable oil (not avocado)
1T chopped chives
500g fingerling potatoes, boiled then sliced into thickish rounds
300g green beans, halved and blanched for 1 minute
1 packet rocket

Place miso, vinegar, agave, salt and pepper, shallot, garlic, mustard, lemon juice and 1T water in blender and pulse to combine, add oil in thin stream till blended. Fold in chives. I often thin it down a bit more, (with water) as it is fairly thick. Pour over the beans and potatoes and rocket and mix through carefully and serve.