Name: Green Bean And Fingerling Potato Salad with Vinaigrette
Ingredients: 2 lb Purple and/or white fingerling potatoes; scrubbed; 1 lb Green beans; trimmed; 1/4 c Chopped mixed fresh herbs such as; Chives and garlic chives; (with blossoms; If desired) and thyme; parsley, mint and; Summer savory leaves; Mustard Shallot Vinaigrette; see * Note

In a letter written from prison, Paul requested Timothy to bring him “the books” (2 Tim. 4:13). Charles Spurgeon, the nineteenth-century “prince of preachers,” expressed amazement at such a request from Paul: “He is inspired, and yet he wants books! He has been preaching at least for thirty years, and yet he wants books! He had seen the Lord, and yet he wants books! He had had a wider experience than most men, and yet he wants books! He had been caught up into the third heaven, and had heard things which it was unlawful for a men to utter, yet he wants books! He had written the major part of the New Testament, and yet he wants books! Spurgeon then reminds us, “He who will not use the thoughts of other men’s brains proves he has no brains of his own.”

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive13	12	servings

INGREDIENTS

2	lb	Purple and/or white fingerling potatoes; scrubbed
1	lb	Green beans; trimmed
1/4	c	Chopped mixed fresh herbs such as
		Chives and garlic chives; (with blossoms
		If desired) and thyme; parsley, mint and
		Summer savory leaves
		Mustard Shallot Vinaigrette; see * Note

INSTRUCTIONS

* Note: See the "Mustard Shallot Vinaigrette" recipe which is included in
this collection.
In a large kettle simmer potatoes in salted water to cover until tender
when pierced with a fork, about 10 minutes, and drain in a large colander.
In a large saucepan cook beans in 3 inches salted boiling water over high
heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted
spoon transfer beans to colander with potatoes and drain well. In a large
bowl toss together warm potatoes, beans, herbs, Mustard Shallot Vinaigrette
and salt and pepper to taste. Salad may be made 1 day ahead and chilled,
covered. Serve salad warm or at room temperature. This recipe yields 12
servings as part of a buffet.
Comments: The original recipe title as listed is "Green Bean And Fingerling
Potato Salad With Mustard Shallot Vinaigrette".
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8655)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-17-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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