Dijon Potato & Green Bean SaladServes 4-6¼ Cup Dijon mustard3 tbsp. white wine vinegar¾ Cup Extra Virgin olive oil2/3 Cup chopped shallots2 tbsp. fresh rosemary2 tbsp. fresh sage1 pound fresh string beans2 pounds red potatoes¼ Cup toasted walnutsSalt and pepper to tastePre heat oven to 425 degrees. In a large mixing bowl combine, Dijon, shallots, fresh herbs and vinegar. Slowly whisk in olive oil. Toss chopped potatoes in 1/3 of dressing, salt and pepper and place on a sheet pan in oven for 20 minutes till crispy on edges and cooked through. While potatoes are cooking blanch green beans in salted water for about 5 minutes till bright green and shock in ice water to stop cooking. When potatoes are done let cool down a bit then toss with beans and the remainder of dressing. Season with salt and pepper. Serve with toasted walnuts sprinkled on top. Dressing also works great for roasted chicken.

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