Potato and Green Bean Salad
Vinaigrette
2 heaping soup spoons of grainy brown mustard
1 shallot, minced
red wine vinegar
olive oil
rosemary
thyme
Mix to taste and add:
3 lbs. new red potatoes, quartered and cooked 1 1/2 lbs. green beans, cooked crisp-tender big scoop of walnuts, toasted and broken into small pieces 2/3 c. (?) crumbled bleu cheese
Next time I make this, I'll put in more bleu cheese but otherwise I was pretty happy with it.
Stephanie Klose