Mixed Herb And Frisée Salad With Roasted Potatoes

• 1 tablespoon fresh rosemary
• 1 clove garlic
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 pound new potatoes (about 18), halved
• 4 cups frisee (from 2 small heads), torn into bite-size pieces
• 2 cups fresh parsley leaves, torn or roughly chopped
• 1 cup fresh basil leaves, torn or roughly chopped
• 1/2 cup fresh mint leaves, torn or roughly chopped
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons grainy mustard

1. Preheat oven to 400u0b0F. Finely chop rosemary and garlic together and gather into a pile on a cutting board. Sprinkle rosemary-garlic mixture with salt and 1/4 tsp. pepper and grind with flat side of a chef's knife to form a paste. Transfer herb paste to a medium bowl along with 1 Tbsp. oil; add potatoes and toss until well coated.
2. On a large foil-lined rimmed baking sheet, arrange potatoes in a single layer. Roast, tossing once, until golden brown and tender, about 30 minutes.
3. On a serving plate, combine frisee, parsley, basil and mint. In a small bowl, whisk vinegar, mustard and remaining oil. Just before serving, drizzle salad with dressing and toss. Scatter potatoes over salad and serve.

fresh rosemary, clove garlic, kosher salt, freshly ground black pepper, olive oil, potatoes, parsley, fresh basil, mint, red wine vinegar, grainy mustard

Taken from www.myrecipes.com/recipe/mixed-herb-frisee-salad (may not work)