Green bean & potato Salad with French Vinaigrette

Makes 4 servings Hands-on time 25 minutes total time 30 minutes

French Vinaigrette

3 tbsp red wine vinegar half shallot, finely chopped 2 tsp Dijon mustard

¼ tsp salt

¼ tsp pepper pinch granulated sugar

¼ cup olive oil 12 mini red-skinned potatoes

3 cups haricots verts

1 head frisée or leaf lettuce,

torn (about 4 cups)

1 head radicchio, torn

1 cup rinsed drained canned butter beans 4 slices prosciutto, torn

⅓ cup crumbled blue cheese

⅓ cup toasted walnuts, chopped

French Vinaigrette

In small bowl, stir together vinegar, shallot, mustard, salt, pepper and sugar; stir in oil. Set aside.

In pot, cover potatoes with salted cold water; bring to boil. Cook until fork-tender, 12 to 15 minutes. With slotted spoon, transfer to plate; when cool enough to handle, quarter. Add haricots verts to boiling water; cook until tender-crisp, about 2 minutes; drain. Chill in bowl of ice water; drain and pat dry.

In bowl, toss together potatoes, haricots verts, frisée, radicchio, beans, prosciutto, blue cheese and walnuts. Drizzle with half of the French Vinaigrette; toss to coat. Serve with more vinaigrette on the side, if desired.

per serving about 304 cal, 13 g pro, 18 g total fat (4 g sat. fat), 26 g carb (6 g dietary fibre, 3 g sugar), 22 mg chol, 929 mg sodium, 616 mg potassium. % RDI: 11% calcium, 19% iron, 25% vit A, 28% vit C, 35% folate.

Didyou Know? Haricots verts is French for “green string beans." They're slightly thinner than regular green beans.