green beans & potato salad

2 lbs. baby red-skinned potatoes, quartered
8 Tablespoons mustard vinaigrette, divided
2/3 cup crumbled Roquefort cheese
½ lb. green beans
1/3 cup walnuts, toasted, chopped

1. Preheat oven to 450°.
2. Mix potatoes and 3 Tablespoons vinaigrette in large baking dish. Roast 20 minutes.
3. Reduce oven temp to 375° and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes.
4. Transfer to large bowl & cool slightly.
5. Mix in 3 Tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.
6. Cook beans until crisp-tender, 3 minutes. Rinse under cold water to cool; drain well.
7. Transfer to bowl and mix in 3 Tablespoons cheese, 2 Tablespoons vinaigrette and walnuts. Season with salt and pepper.
8. Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

Serves: 4
~Cathy Guy