Early Spring Salad


1/3 Cup walnuts
2 Tbsp White Balsamic Vinegar
2 Tbsp plain yogurt
1 tsp Dijon mustard
1 tsp coarse sea salt
Freshly ground black pepper
2 Tbsp Roasted French Walnut Oil
1-1/2 lbs fingerling or red “B” size potatoes, cut crosswise into 1/2-inch-thick rounds
6 oz fresh green beans, trimmed
Salad greens


Preheat oven to 375F. Spread walnuts evenly on a rimmed baking sheet and toast in oven until just fragrant, about 6 minutes. Allow to cool slightly before roughly chopping with a sharp knife.

In a small bowl, whisk together white balsamic vinegar, yogurt, dijon mustard, 1/2 teaspoon of the sea salt, and the chopped, toasted nuts. Season the dressing with ground black pepper. Using a wire whisk, add the walnut oil in a slow, steady stream, whisking vigorously until mixture is emulsified.

Put potato slices in a pan of water and bring to a boil over high heat. Cook potatoes until tender, about 10 minutes — they will be fork-tender when ready. Using a slotted spoon, remove the potato slices and gently transfer to a colander to drain excess water.

Prepare an ice-water bath; set aside. Meanwhile, return pan of water to a boil over high heat. Add green beans, and cook about 4 min. Green beans should be vivid green and barely tender. Use slotted spoon to transfer green beans to the ice-water bath. This quickly stops the beans’ cooking. Remove the cooled green beans to a cutting board, and cut into 2-inch pieces.

Arrange salad greens, potatoes, and green beans on a platter. Season with remaining 1/2 tsp salt and a little more ground black pepper. Drizzle salad with the walnut dressing; toss gently to coat.

Serve at room temperature, or chill for awhile before serving.