Mixed Green Vegetable Salad with Carrot and White Miso Ginger Vinaigrette

To make the vinaigrette, place carrots, rice vinegar, shallot, 3 tablespoons cold water, miso, ginger and pepper in a blender or food processor.

Blend until a thick paste is achieved, scraping down sides of bowl often.

Add oil in a thin steady stream, blending to combine. Taste and adjust seasoning, adding more miso or pepper to taste. Water can be added if a thinner consistency is desired.

For the salad, bring a large pot of salted water to a boil.

Add the broccoli and cook until just crisp-tender, 3 to 5 minutes.

Transfer broccoli to a bowl of ice cold water to stop the cooking.

Add the sugar snap peas to the boiling water and cook until just crisp-tender, 1 to 2 minutes.

Transfer peas to a bowl of ice cold water to stop the cooking.

Drain broccoli and sugar snap peas and set aside.

Toss spinach and arugula together in a large bowl.

Drizzle with about 6 tablespoons of vinaigrette.

Toss well and divide among 6 plates.

In the same mixing bowl, add broccoli, sugar snap peas and edamame.

Drizzle with 3 tablespoons vinaigrette and toss well.

Divide the tossed vegetables among the salad plates. Decorate with carrot ribbons and sprinkle with crushed roasted peanuts.