| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | May 1994 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Baby red-skinned potatoes |
| quartered | ||
| 8 | T | Mustard Vinaigrette |
| 2/3 | c | Crumbled Roquefort cheese |
| 1/2 | lb | Haricots verts, trimmed |
| 1/3 | c | Walnuts, toasted chopped |
| Mustard Vinaigrette |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1033
Calories From Fat: 952
Total Fat: 108.9g
Cholesterol: 50.6mg
Sodium: 1701.1mg
Potassium: 315.7mg
Carbohydrates: 12.9g
Fiber: 3.3g
Sugar: 6.7g
Protein: 8.2g