Sweet Potato & Bean Salad

Ingredients

• 8 large sweet potatoes, cut into chunks
• olive oil and salt/pepper
• 1 lb. green beans
• 1 large shallot
• 3 cloves garlic
• 1 tablespoon balsamic vinegar
• 2 tablespoons champagne vinegar
• 8 tablespoons olive oil
• salt and pepper, to taste
• fresh thyme, chopped
• parsley, chopped

Method

• Place cut up potatoes in large bowl and toss with a little olive oil and salt and pepper. Roast potatoes in 375F oven for about 45 minutes or until easily pierced.
• Mix shallot, garlic, vinegars with olive oil drizzled in while whisking. Add s/p and herbs to taste. Set aside.
• Blanch green beans and shock cold in ice water. Drain.
• Mix the vinaigrette gently with warm potatoes and beans serve immediately or at room temperature.

Notes

• SERVINGS: 10
• SOURCE: Apple Charlotte