Ensalada de patata y judías verdes con aderezo de arce y Dijon

Ingredientes

• 1.5 pounds small potatoes ((like peewee or creamer potatoes))
• 1 pound green beans, fresh + trimmed
• 4 cups baby arugula ((5 oz or 142 gram bag))
• 1/4 cup goat cheese
• 1/4 cup olive oil
• 2 Tbsp maple syrup
• 2 Tbsp white wine vinegar
• 2 Tbsp dijon mustard
• 1/2 tsp garlic powder
• Salt + pepper, to taste

Preparación

1. 1

   Place potatoes in a large pot and cover with water. Bring to a boil, then cover and reduce heat to low. Allow them to steam/simmer for 15-20 minutes, or until fork tender.

2. 2

   Meanwhile, make the salad dressing by combining all dressing ingredients into a jar with a lid or in a small bowl. Shake or whisk to combine, adjusting seasonings to taste. Set aside.

3. 3

   When potatoes are cooked, remove them from the water using a slotted spoon. Place them in a clean bowl or cutting board to let them cool slightly.

4. 4

   Using the same pot of water, turn the heat up to high to return to a boil. You may need to add in some fresh water if it's looking a little low!

5. 5

   Once boiling, place the green beans into the pot and blanch them for 3-5 minutes. You want them to be tender enough to eat, but still bright green with a good crunch.

6. 6

   While the green beans are blanching, prepare an ice bath by placing ice cubes and cold water into a large bowl. Using your slotted spoon, transfer the green beans to the ice bath for 1-2 minutes to stop the cooking process.

7. 7

   Drain green beans and pat dry. Cut them into halves or thirds (depending on size) to make more bite-sized pieces.

8. 8

   Similarly, cut the cooked potatoes in halves or quarters depending on your desired size. If using pee-wee potatoes, you can add them to the salad whole.

9. 9

   In a large serving or mixing bowl, combine green beans and potatoes with arugula and goat cheese. Toss in dressing + serve!