Didn't Follow the Rules

I'm sorry Sherrie, I didn't quite follow the rules. I added meat to mine, but I did post an all veggie side yesterday, does that count?

I was amazed at how much I liked this recipe. I thought the flavors might be a little strange, because they are kind of the same things you might use for a glaze for a ham (or at least I have!), but this surprised me, pleasantly so!

Warm Green Bean Salad with Mustard Dressing

Ingredients

Salad:

1 pound fresh green beans

4 medium Yukon gold potatoes

2 red bell peppers

1/2 cup sliced Prosciutto (I used a bit more)

1 cup quartered artichokes

Dressing

3/4 cup white wine vinegar

3 tablespoons honey

1 tablespoon whole grain mustard

1 table spoon Dijon mustard

1 tablespoon dried tarragon

1 clove garlic minced

1/3 cup green onions (recipes called for shallot, but I didn't use that)

1 cooked bacon slice crumbled (I used 3)

1 cup olive oil

salt and pepper to taste

quarter the potatoes and slice red pepper, throw into preheated oven at 375 degrees and roast for about 45 minutes

Blanch green beans in water on high heat for about 2 minutes. Remove from heat and then put immediately into cold water to keep from cooking any longer.

To make dressing combine the white wine vinegar, honey, both mustards, tarragon, garlic, onions and bacon. Slowly add olive oil, salt and pepper.

When the potatoes and red peppers are roasted, add artichokes and prosciutto . Mix together. Pour dressing mixture over the top and mix together well. Cook for another 10-15 minutes.

You can see what everyone else is cooking for food week here! It's been a pretty tasty week!!!