Green Bean and Fingerling Potato Salad

Notes: one of our favorite easy side dishes. Also great for a light lunch. 

Serves about 4-6. 

Vegetables:
2 lbs. fingerling potatoes (any color), cut in half or quarter lengthwise, depending on size
1 lb.  green beans, washed and trimmed (french are our favorite to use)
Olive oil
Salt and pepper, to taste

Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
Juice and zest of 1/2 lemon
Olive oil
Salt and pepper, to taste

Assembly:
Crumbled goat cheese

Preheat oven to 400 degrees F. Line a baking pan with aluminum foil.

In a bowl, toss the fingerlings with a drizzle of olive oil to evenly coat. Season with salt and pepper, and spread across on side of the baking sheet. In the same bowl used for the potatoes, toss green beans with a little olive oil, salt and pepper. Spread out on other side of baking sheet.

Place green beans and potatoes in the oven. Bake for about 10 minutes, then check on green beans. If tender-crisp, remove and set aside. If not, cook for about 5 minutes longer, until done. Continue cooking potatoes for another 15-20 minutes, until tender and beginning to get golden brown.

While vegetables cook, make the dressing. Whisk together dijon, sugar, salt, lemon juice, and enough olive oil to get a nice balanced and emulsified dressing (start with about 1/4 cup, continue to drizzle more in as necessary).

Place green beans and potatoes in a serving bowl and drizzle dressing over the top. Toss to coat. Sprinkle with crumbled goat cheese on the top. Serve warm or at room temperature.