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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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