- 1/3 cup walnuts, chopped and toasted plus another handful for garnish
- 4 T white wine vinegar
- 4 T plain yogurt
- 2 tsp Dijon mustard
- 1 tsp coarse salt
- Freshly ground pepper
- 4 tablespoons walnut oil
- 1 tsp honey
- Bag of fingerling potatoes
- Bag of fresh green beans, ends trimmed
- Arugula and spinach salad (sold separately or already mixed)
Boil the potatoes until just tender. Strain and cut lengthwise, set aside to cool.
Steam the green beans until just tender.
Lay arugula and spinach on a large platter or in a large bowl and add the green beans, potatoes, and a handful of the walnuts. Mix.
Add the dressing and toss to coat. *The dressing makes a lot; use sparingly!
In a small bowl, whisk together the vinegar, yogurt, Dijon mustard, S&P. Slowly add the oil and whisk until fully incorporated. Add 1/3 cup walnuts and the honey and give it a good stir. Serve over the salad or on the side.