Ingredients
Dressing:
2 tablespoons white wine vinegar
1 shallot, chopped
1 tablespoon country-style Dijon mustard
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon dried tarragon
1/4 cup olive oil
Whisk together all dressing ingredients. Set aside.
Salad:
1/2 pound green beans, ends trimmed, cut into 1-inch pieces
3 pounds small red-skinned potatoes, unpeeled and cut in half (if potatoes are large cut into quarters)
2 tablespoons white wine
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cook green beans in boiling water until crisp tender, about 4 minutes. Drain and plunge into a bowl of cold water. Drain again and set aside.
Cook potatoes in a large pot of boiling water until just tender. Drain and transfer to a bowl. Sprinkle white wine over potatoes, toss and let cool 10 minutes. Pour dressing over hot potatoes, add beans and gently toss. Set aside to cool, tossing occasionally to incorporate dressing that settles in bottom of bowl.
Serve chilled or at room temperature. Can be prepared 1 day ahead.
Serves: 6
Cook potatoes in a large pot of boiling water until just tender. Drain and transfer to a bowl. Sprinkle white wine over potatoes, toss and let cool 10 minutes. Pour dressing over hot potatoes, add beans and gently toss. Set aside to cool, tossing occasionally to incorporate dressing that settles in bottom of bowl.
Serve chilled or at room temperature. Can be prepared 1 day ahead.
Serves: 6
