Squash Two Ways: Hemp and Arugula Recipe - Sunset Magazine

Ingredients

• 3 medium eggs
• 1 cup white miso
• ¾ cup apple cider vinegar
• ¼ cup mirin
• ¼ cup sake
• ¼ cup kosher salt
• 2 medium green squash, sliced thinly lengthwise
• 1 ¼ cups Champagne vinegar
• 1 tbsp kosher salt
• 2 medium yellow squash, sliced thinly crosswise
• 2 ¼ cups raw hemp seeds
• ½ cup grapeseed oil
• 3 cups baby arugula