Warm Roasted Potato And Green Bean Salad

• FOR THE VEGGIES:
• 1 pound Small New, Red Or Fingerling Potatoes
• 1 pound Fresh Green Beans
• 2 cloves Garlic
• 2 whole Shallots
• 1/4 teaspoons Black Pepper To Taste
• 1/2 teaspoons Salt To Taste
• 2 Tablespoons Olive Oil
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 3 Tablespoons White Wine Vinegar
• 1-1/2 Tablespoon Dijon Mustard
• 1 clove Garlic
• 1/4 teaspoons Black Pepper
• 1 pinch Salt To Taste

1. (Serves 2 as a main dish, 4 as a side dish).
2. 1. Preheat the oven to 425F.
3. 2. Halve or quarter the potatoes (depending on their size), halve the green beans, mince the garlic, and quarter the shallots, separating out the layers with your fingers.
4. 3. Toss the potatoes, green beans, garlic, and shallots on a large baking sheet with a generous amount of salt, pepper, and about 2 Tablespoons of olive oil. Spread the veggies into a single layer, and bake for 45 minutes, turning everything over at the halfway point.
5. 4. While the veggies roast, whisk together the ingredients for the dressing (from the 1/4 cup of olive oil down).
6. 5. When veggies are done, toss them with the dressing, and serve warm!

new, green beans, garlic, shallots, ubc, salt, olive oil, dressing, ubc, white wine vinegar, dijon mustard, clove garlic, ubc, salt

Taken from tastykitchen.com/recipes/salads/warm-roasted-potato-and-green-bean-salad/ (may not work)