Roasted Radish & Potato Salad

• 1/4 cup white wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 lb radish, trimmed and quartered (reserve the greens)
• 1 lb small red potato, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1/2 cup chopped scallion
• salt, to taste
• pepper

1. Preheat oven to 425u0b0 with large baking sheet inside.
2. For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
3. For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
4. Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.

white wine vinegar, olive oil, mustard, dill, parsley, radish, red potato, olive oil, scallion, salt, pepper

Taken from www.food.com/recipe/roasted-radish-potato-salad-516693 (may not work)