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Jennifer Kihm | Spark Syrup
Jennifer Kihm | Spark Syrup

Spring lunch salad or dinner side- Arugula, Green Bean , Roasted Potato Salad with Caper, Mustard Vinaigrette.
For vinaigrette: 1 1/4 Tbs. grain mustard, sea salt, pinch of pepper flakes, 1/4 red onion diced, 2 tbs. red wine vinegar, 2 tsp. Brown sugar, 1/4 cup of olive oil, 3 Tbs. capers. Whisk ingredients together.
Roast red, russet, or new potatoes with olive oil salt and pepper at 400 degrees for 30-40 minutes. Let cool slightly. Blanch green beans for 3 minutes, drain and put in a large bowl with potatoes and arugula. Pour vinaigrette over salad and toss together gently with your hands. Enjoy-