Kitchen Sink Salad

• Honey-Chili Vinaigrette
• 1 spoonful Dijon mustard
• 1 teaspoon honey
• the juice of 1/2 a lemon
• 1 shallot, minced
• 1 pinch cayenne pepper
• 3 tablespoons olive oil
• Salad
• about 20 baby potatoes
• 1 tablespoon canola oil
• sea salt, freshly ground black pepper
• 1/2 a pear, cored and thinly sliced
• 6-8 radishes, sliced crosswise
• 1 tablespoon aged Gruyere cheese
• 1 tablespoon white cheddar cheese
• a few handfuls of arugula
• 1 tablespoon toasted pine nuts

1. Mince the shallot. Then, in a large bowl, mix the vinaigrette: add the mustard, the shallot, a pinch of salt, the honey and the cayenne. Add the lemon juice. Give everything a little stir, and then add the oil. Whisk until the vinaigrette is emulsified.
2. Preheat the oven to 425F.
3. Wash the potatoes. Cut away any eyes (the little sprouts that appear on aging potatoes). Cut each potato in half. On a foil-lined baking sheet, toss the potatoes with the canola oil, as well as a generous sprinkling of salt and pepper. Roast them for about 40 minutes, or until the potatoes are golden. Remove the baking sheet from the oven, and allow the potatoes to cool for a while.
4. Slice the pear and radish, and grate the cheese.
5. To the vinaigrette bowl, add the arugula, the pear, the radishes, the pine nuts, the cheese and the potatoes. Toss gently until the vinaigrette is evenly covering everything. Serve immediately.

honeychili vinaigrette, mustard, honey, lemon, shallot, cayenne pepper, olive oil, salad, potatoes, canola oil, salt, pear, radishes, gruyere cheese, cheddar cheese, arugula, nuts

Taken from food52.com/recipes/16411-kitchen-sink-salad (may not work)