10 servings

The brightly flavored, sweet spicy miso sauce makes a great dressing for simply prepared seasonal vegetables.

2  1/2 lb. fresh green beans

Kosher salt

1/4 cup white miso

3 tbsp unseasoned rice vinegar

2 tbsp japanese prepared hot mustard (not wasabi) or 1 tbsp English mustard powder mixed with 1 tbsp water

2 tbsp vegetable oil

1 tbsp sugar

1/4 cup sliced almonds, toasted

INGREDIENT INFO: Japanese hot mustard is sold ina  small tube or tin; unlike wasabi, it is made with mustard seeds and processed with other seasonings.

Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trime beans; cut in half on a sharp diagonal.

Whisk miso, 2 tbsp scallions, vinegar, mustard oil, and sugar in a small bowl.Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 tbsp scallions. Serve warm or at room temperature.

DO AHEAD:

Beans can be cooked 8 hours ahead . Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.