8 oz new potatoes, scrubbed and cut into large pieces
1 lb fresh green beans, ends trimmed
5 tsp extra virgin olive oil, divided
salt and pepper to taste
2 tbs white wine vinegar
1 tbs Dijon mustard
ΒΌ cup crumbled Gorgonzola or other blue cheese
2 tbs scallion greens, finely chopped
Position rack in lower third of oven; preheat to 450. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt, and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes. Whisk the remaining oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl.
1 lb fresh green beans, ends trimmed
5 tsp extra virgin olive oil, divided
salt and pepper to taste
2 tbs white wine vinegar
1 tbs Dijon mustard
ΒΌ cup crumbled Gorgonzola or other blue cheese
2 tbs scallion greens, finely chopped
Position rack in lower third of oven; preheat to 450. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt, and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes. Whisk the remaining oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl.
