Roasted Potato & Green bean salad
From the book Grocery Gardening
4 med Yukon gold potatoes cleaned and cubed (I used some of each kind of potato I grew)
1/2 cup olive oil plus some for coating baking sheets
1/4 pound fresh green beans, cleaned and trimmed (I used yellow wax beans)
1 shallot, minced
1 tablespoon Dijon Mustard
1/4 cup balsamic vinegar
1 tsp fresh Thyme leaves, minced
Preheat oven to 400 degrees.
Place the potatoes on a large foil (oiled) lined baking sheet, use two if needed to keep all potatoes flat on sheet. Drizzle (this is not the 1/2 cup of oil) with olive oil and sprinkle with salt and pepper (I use sea salt and not a lot) Bake 45 min. or until potatoes are brown and well caramelized.
Blanch the beans by immersing them in a large saucepan of boiling water for 3 minutes. Remove beans from the saucepan and dunk them in a bowl of ice water to stop the cooking process. Drain and dry the beans.
In a large bowl, combine the shallots, mustard, vinegar and thyme. Salt and pepper to taste and whisk to combine the ingredients. While whisking add the 1/2 cup of olive oil in a stream. This should become creamy as you whisk it. Continue to blend oil thoroughly into the dressing. Add the roasted potatoes and beans, stir and serve.
Note: All fresh ingredients did come out of my garden. I am so loving these shallots!