Green Bean and Fingerling Potato Salad with Mustard-Sage Vinaigrette
Ingredients:2 lb. Bite-sized fingerling potatoes (if bite-sized are not available, choose uniformly sized small potatoes and cut into halves or thirds)
1 small yellow onion, minced
2 cloves garlic, minced
2 med. shallots, minced
1 T fresh rosemary, minced
1 T fresh sage, minced
1/8 cup olive oil
Salt and pepper, to taste
3/4 lb. Green beans, trimmed
Dressing:
1/4 cup Dijon mustard
3 T white wine vinegar
1/2 cup olive oil
1 T fresh rosemary, minced
1 T fresh sage, minced
2/3 cup strong soft cheese, such as gorgonzola
1/3 cup chopped toasted walnuts
Toss potatoes, onion, garlic, shallots, rosemary, and sage in olive oil and roast uncovered at 350 until potatoes are tender.
Begin checking after about 15 minutes; stirring occasionally. Drain excess oil and set aside to cool when finished.
(Excess oil may be set aside and stored in the fridge for use as dipping sauce. Bring to room temp before using.)
Steam or blanch green beans al dente; drain and set aside to cool.
In a large bowl, whisk together dressing ingredients.
Add potatoes and green beans and toss well. Serve warm or at room temperature.
Refrigerate unused portions, but allow the salad to stand for a few minutes out of the fridge before serving (otherwise the oil may be congealed).
