| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Baby red-skinned potatoes; quartered |
| 8 |
tb |
Mustard Vinaigrette |
| 2/3 |
c |
Crumbled Roquefort cheese |
| 1/2 |
lb |
Haricots verts; trimmed |
| 1/3 |
c |
Walnuts; toasted, chopped |
|
|
Mustard Vinaigrette |
INSTRUCTIONS
FOR POTATO SALAD
To make potato salad:
Preheat oven to 450F. Mix potatoes and 3 tablespoons vinaigrette in large
baking dish. Roast 20 minutes. Reduce oven temperature to 375F. 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.
Serves 4.
Bon Appetit May 1994
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