Wild Rice Salad with Miso Vinaigrette

Miso Vinaigrette

• 4 oz vegetable oil
• 1 garlic clove
• 1 ½ oz tamari sauce
• 1 oz balsamic vinegar
• 1 oz white wine vinegar
• 1 oz sesame oil
• ½ oz water
• 1 tbsp brown sugar
• 1 tbsp miso paste
• 1 tsp toasted sesame seeds

Wild Rice Salad

• 8 oz fresh edamame, shelled
• 6 oz asparagus, cut into pieces (1 in.)
• 6 oz wild rice blend
• 1 tsp salt
• 35 oz water
• 2 baby bok choy, halved, thinly sliced (¼ in.) (approx. 8 oz)