ROASTED NEW POTATO SALAD

FOR THE SALAD:
2 lb organic new potatoes, cubed
1 tsp organic extra virgin olive oil
pinch salt and pepper
1/4 lb fresh green beans, stems removed, sliced
2 medium organic tomatoes, cut in half
1 cup salad greens, washed
12 organic Kalamata olives, pitted
FOR THE BASIL VINAIGRETTE:
2 tbsp organic red wine vinegar
6 tbsp organic extra virgin olive oil
1/2 cup fresh basil
1/2 tsp sea salt
1 garlic clove, minced

Preheat oven to 400 degrees F.

Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35–40 minutes). Let cool after roasting.

While potatoes roast, cook beans in boiling water until just tender (3–4 minutes). Rinse in cold water, set aside.

Puree all vinaigrette ingredients in a blender until smooth.

Toss potatoes, beans, tomatoes with vinaigrette. Spoon mixture onto a plate arranged with salad greens and garnished with olives.

Servings: 8