Green Bean and Egg Salad with Goat Cheese Dressing

• 1 small red onion, halved
• 3 ounces soft goat cheese
• 1/4 cup buttermilk
• 2 tablespoons cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon horseradish, drained
• 2 teaspoons whole-grain mustard
• Kosher salt and freshly ground pepper
• 1 pound small red-skinned potatoes, sliced
• 4 large eggs
• 8 ounces green beans, trimmed
• 8 cups mixed salad greens, torn
• 1 large ripe tomato, halved and thinly sliced

1. Thinly slice half the onion; soak in cold water.
2. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth.
3. Add 1 tablespoon water if needed.
4. Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes.
5. Drain and pat dry.
6. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water.
7. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes.
8. Drain, run under cold water and pat dry.
9. Peel and slice the eggs.
10. Drain the red onion slices.
11. Toss in a bowl with the salad greens, green beans and half of the dressing.
12. Top with the potatoes, tomato and hard-boiled egg slices.
13. Drizzle with the remaining dressing.
14. Photography by Antonis Achilleos

red onion, goat cheese, buttermilk, cider vinegar, extravirgin olive oil, horseradish, wholegrain mustard, kosher salt, potatoes, eggs, green beans, mixed salad greens, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/green-bean-and-egg-salad-with-goat-cheese-dressing-recipe.html (may not work)