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10 baby red potatoes
1 bunch asparagus
2 cups fresh green beans
8 cups mixed greens
1/4 cup olive oil
1 shallot
2 cloves garlic
4 Tb lemon juice
6 Tb balsamic vinegar
1/4 tsp salt or to taste
Scrub potatoes, cut into wedges, and steam until just tender. Blanch asparagus and green beans. In a blender or food processor, mix olive oil, shallot, garlic, lemon juice and vinegar. Toss potatoes and veggies with about half the dressing. Arrange greens in a bowl and top with a little dressing. Top with the potatoes and veggies, add freshly ground black pepper or more dressing to taste, and serve. Serves 8.
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