we had a the first taste of fall this weekend. the mornings were nice and cool and the days warmed up in the afternoon. perfect weather if you ask me! for supper last night we wanted something fresh but a little comforting and so this nice warm salad came about!
dressing
2 Tbsp white vinegar
4 Tbsp extra virgin olive oil
1 teaspoon dijon mustard
2 cloves of garlic, chopped
a sprinkle of salt and freshly ground pepper
-put all ingredients in a blender or food processor and blend.
-this can be made by hand by putting all ingredients in a jar and shaking
-serve on top of salads, roasted or fresh vegatables, or noodles
-store in fridge for a week
vegetables
1 Tbsp olive oil
radishes
fresh green beans
salt and freshly ground pepper
-pre-heat oven to 400 degrees
-wash vegetables
-slice radishes in half
-in a medium size bowl add vegetables and toss with olive oil
-on a baking pan, line with parchment paper and arrange vegetables. cut vegetables can be placed cut side down
-sprinkle with salt and freshly ground pepper
-roast in oven for 20 minutes
-let the vegetables rest for 5 minutes before assembling your salad
-toss the vegetables with dressing and serve on top of a bed of greens, as a side, or on top of a grain or pasta
photos and recipe by kristen bach