This farmer's market salad with mustard vinaigrette combines all of my favorites from my local market and is topped with a delicious homemade mustard vinaigrette! Gluten-free, dairy-free and vegetarian!
1/2lbfingerling potatoes(cut in half or sliced in rounds)
2tbspoil(divided (olive oil or avocado oil work great))
2cupsgreen beans
2cupscorn(cooked (leftover corn is great for this or even frozen corn))
pinchof salt and pepper
8cupsmixed greens
2cupscherry tomatoes(sliced in half)
salt(to taste)
For the Vinaigrette:
2tbspstone ground mustard(make sure it is gluten-free)
2tbspapple cider vinegar
1/3cupavocado oil or olive oil
2tsphoney
1/2shallot(finely minced)
1clovegarlic(finely minced)
salt and pepper(to taste)
Instructions
Preheat oven to 425F. In two separate bowls, mix potatoes and green beans with oil until the potatoes and green beans are covered. Place potatoes on a baking sheet lined with foil. Sprinkle with salt to taste. Roast for 15 minutes and then add the green beans to the pan. Roast an additional 5-10 minutes, until potatoes are tender and lightly browned and the green beans are tender yet still have a little bite to them. Set aside.
To make the vinaigrette, whisk together mustard, vinegar, oil, honey, shallot and garlic. Taste and adjust as needed. Add salt and pepper to taste.
To assemble, layer mixed greens with roasted potatoes, green beans, corn, cherry tomatoes and drizzle with mustard vinaigrette. Toss and serve.