INGREDIENTS
2 lb
fingerling potatoes
1 serving
olive oil
1/2 pint
blueberries
1/4 cup
mint leaves
1/3 cup
pickled onions
2
scallions
1 serving
sea salt
1 bunch
scallions
2 1/2 tbsp
olive oil
1 tbsp
champagne vinegar
1 tbsp
miso
1/2 tbsp
dijon mustard
1 tsp
hot sauce
1/4 cup
cilantro
1 serving
sea salt