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Salad
4 servings
30 minutes
25 minutes
Melissa's Corporate Chefs
1/2 pound organic green beans
1 pound of Baby Red® Potatoes
1/4 pound Cremini mushrooms, sliced
4 cups microgreens
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Melissa's Spice Grinders, Garlic Herb Sea Salt to taste
Melissa's Spice Grinders, Rainbow Pepper to taste
3/4 cup extra virgin olive oil
2 tablespoons tarragon, minced
Cook green beans in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain.
Transfer to a bowl of water with ice cubes to stop the cooking. When cool, drain and dry well.
Boil water, add whole potatoes, turn heat down and gently simmer potatoes until they are just tender. Drain and cool. Cut into quarters.
Prepare the vinaigrette while the vegetables cook. Mix vinegar, mustard, salt and pepper together in a medium bowl. Slowly drizzle the olive oil in while whisking.
Add the tarragon, potatoes, green beans and mushrooms; toss gently.
Make a mound of microgreens on individual plates and spoon potato and green bean mixture on top.
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