Ingredients
- 1 pound small new potatoes (cut in half or quarter if larger potatoes)
- 1 pound radishes, trimmed and quartered
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons lemon juice
- 4 1/2 teaspoons dijon mustard
- 1 teaspoon honey
- 3/4 cup shallots, sliced (about 6 shallots)
- 1 (5 ounce) package mixed greens
- 1/2 cup kalamata olives, pitted and halved
- 2 ounces goat cheese, crumbed (about 1/2 cup)
- Fresh herbs, chopped (your favorite or parsley, dill, chives and/or tarragon)
How to Make
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Step 1: Preheat oven to 425 degrees F. Place a 15 x 10 inch baking pan in oven.
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Step 2: In a bowl combine the potatoes and radishes, toss. Add 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Add to baking pan in oven, spread evenly. Roast for 20-25 minutes or until tender; stirring twice.
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Step 3: Meanwhile prepare dressing in a jar or small bowl by whisking together 1/4 cup olive oil, lemon juice, mustard, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
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Step 4: In a skillet over medium heat, add 2 tablespoons oil and then add the shallots (breaking them in individual rings) and cook for 10-15 minutes or until browned and crisp, stirring frequently. Transfer to a paper towel-lined plate; season to taste with additional salt if desired.
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Step 5: To assemble the salad: on a large platter arrange the mixed greens; top with the roasted potatoes and radishes, olives and goat cheese. Drizzle with some of the dressing; sprinkle with the shallots and mixed herbs.
We hope you enjoy this recipe!
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