Preheat oven to 400 degrees. Place the potatoes on a sheet pan to roast. Add 2 T oil, a pinch of salt and pepper and 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 beans to an ice bath and then a colander to drain. Place beans in a large bowl, add red pepper, olives and potatoes.
To make the vinaigrette, combine the vinegar, mustard, honey, shallot, garlic and herbs in a small bowl and mix well. Slowly whisk in the olive oil until emulsified.
To serve, dress the salad with the vinaigrette and toss to combine. Sprinkle with salt and pepper to taste. Serve at room temperature. Serves 6.
Tip: Pick the beans fresh from the garden before they get too large and stringy. Small to mid-size beans are the best.
Kunde Family Winery Chardonnay - Wildwood Vineyard