Sweet Potato and Mushroom Salad
Ingredients
- 2 tablespoons white miso
- 2 tablespoons Dijon mustard
- 1/4 cup plus 3 tablespoons canola oil
- 1/2 pound wild mushrooms, coarsely chopped
- 2 medium sweet potatoes (1 1/2 pounds), preferably Japanese white, scrubbed and cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground pepper
- Chopped chives, for garnish
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