Potato Salad with Haricots Verts, Roquefort and Walnuts

By lenka_g

Ingredients

• 2 pounds baby red-skinned potatoes, quartered
• 8 tablespoons Mustard Vinaigrette
• 2/3 cup crumbled Roquefort cheese
• 1/2 pound haricots verts, trimmed
• 1/3 cup walnuts, toasted, chopped
• could add bacon/red peppers
• Vinaigrette
• 1/4 cup Dijon mustard
• 3 tablespoons white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 tablespoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• Read More http://www.epicurious.com/recipes/food/views/Mustard-Vinaigrette-1786#ixzz1PMAX8T00
• Read More http://www.epicurious.com/recipes/food/views/Potato-Salad-with-Haricots-Verts-Roquefort-and-Walnuts-1787#ixzz1PMAEzt00

Preparation

Step 1

To make potato salad:
Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.

Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.

Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

Read More http://www.epicurious.com/recipes/food/views/Mustard-Vinaigrette-1786#ixzz1PMAfKv3b

Read More http://www.epicurious.com/recipes/food/views/Potato-Salad-with-Haricots-Verts-Roquefort-and-Walnuts-1787#ixzz1PMAK2uXd