Ingredients
Dressing. 1 tbsp miso, 1 tbsp dijon mustard, 1 clove garlic minced, 2tbsp shoyu, 2tbsp rice wine vinegar,1 tbsp sesame oil , 3/4 c vegie oil, 1/2 c toasted sesame seeds,
Mixed vegies
Preparation
blanch asparagus and green beans, put in fridge to crisp up, jullienne carrots cucs, dressing: mix everything , slowly whisking in oil. add toated sesame,. put the dressing in the bottom of tallish serving container stand up vegies in container, sprinkle with seeds
