small red new potatoes, halved or quartered.
extra virgin olive oil (for roasting potatoes)
whole grain mustard
extra virgin olive oil (for vinaigrette)
stemmed baby arugula
fresh goat cheese, crumbled
freshly ground black pepper
In a roasting pan (large enough so that potatoes can be spread out in a single layer) toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil. Bake for 1 1/2 to 2 hours until potatoes are tender and light brown. Lower the heat to 250 degrees if the potatoes are cooking too quickly.
Salad inspired by Chef Leslie Mackie, Dressing from Better Homes and Garden New Cookbook. Assemble salad by creating a bed with the arugula, scatter beets, fennel, sunflower seeds and crumbled goatcheese on top
spring salad greens. crumbled goatcheese. Whisk together 2 tablespoons balsamic vinegar and Dijon mustard in a small bowl. Slowly whisk in 1 tablespoon oil and then 1 tablespoon hot water until well-blended. Toss beets in a small bowl with 1 teaspoon of the vinaigrette, and set aside. Toss asparagus with remaining 1/2 tablespoon oil in a small shallow baking pan. Arrange in a single layer in pan, and sprinkle with salt and 1/8 teaspoon pepper. roast in middle of oven, shaking pan occasionally, for 10 minutes or until lightly browned and just tender. Drizzle with remaining 1 tablespoon balsamic vinegar, and return to oven for 1 minute or until vinegar is reduced to a glaze. Arrange salad greens, asparagus, and reserved beets on 4 plates, and sprinkle with pine nuts andgoatcheese. Drizzle saladwith remaining vinaigrette, and sprinkle with the remaining 1/8 teaspoon pepper. whole jarred pickled beets, drained and quartered (about 6 1/2 ounces)