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Roasted Potato Salad with Pistachio Orange Vinaigrette
Ingredients
  • subheading: SCALE 1x2x3x:
  • subheading: Pistachio Orange Vinaigrette:
  • 2 tbsp white wine vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • ¼ cup extra virgin olive oil
  • ¼ cup neutral-flavored oil
  • 2 tbsp capers
  • ½ cup chopped toasted pistachios
  • kosher salt
  • subheading: Roasted Potato Salad:
  • 1 ½ lbs mixed fingerling potatoes, scrubbed + halved
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 4 spring onions bulbs (or 1 large leek), thinly sliced
  • 1 bunch asparagus, peeled + thinly sliced on an angle
  • 4 radishes, trimmed + thinly shaved
  • ¼ cup packed tarragon leaves
  • 2 tbsp minced chives
  • 4 oz greens (arugula, watercress, spring mix, etc.)
  • 4 oz goat cheese, crumbled
Steps
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