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Green Bean Salad with Baby Potatoes and an Herb Dijon Dressing


1 lb tender green beans, trimmed
1.5 lb baby potatoes
1 roasted red bell pepper, peeled, seeded and sliced lengthwise into 1/4 strips and then halved
1/2 cup oil-cured black olives, pitted and chopped


2 T champagne vinegar
1 T dijon mustard
2 tsp. honey
2 T minced shallot
1 garlic clove minced
4 T olive oil
2 T Italian parsley and chives chopped
salt and freshly ground pepper to taste


Turn oven to 400 degrees. Put the potatoes on a sheet pan to roast, add 1-2 tablespoons of oil and a pinch of salt and pepper, toss to combine. Roast in oven for 20-30 minutes until slightly browned and tender. Let cool.

Bring a large pot of salted water to boil. Add green beans and cook until just tender, about 5-7 minutes. Transfer to an ice bath and then a colander to drain. Transfer to a large bowl, add red pepper, olives and cool potatoes.

To make the vinaigrette, combine the vinegar, mustard, honey, shallot, garlic and herbs in a small bowl and mix well, slowly whisk in olive oil until emulsified.

To serve, dress salad with vinaigrette, toss to combine. Sprinkle with salt and pepper to taste. Serve at room temperature. Serves 6.

Serve with:

Kunde Family Winery Reserve Chardonnay