Mustard Greens Salad with Roasted Potatoes and Tomatoes

Ingredients

white potatoes unpeeled, chopped

7 1/2 lb

olive oil

3 tbsp

sea salt

3 tsp

pepper

1 1/2 tsp

mustard greens stems removed, washed, dried, chopped

15 cup

tomatoes quartered

12

red onion thinly sliced

3/4 cup

red wine vinegar

3/4 cup

shallot minced

1 1/2 tbsp

garlic minced

3 clove

maple syrup

3 tbsp

dijon mustard

3 tsp

parsley fresh, finely chopped

3 tbsp

olive oil

0.99 cup

water

6 tbsp

sea salt

1 1/2 tsp

pepper

1 1/2 tsp

Method

1. 01Preheat oven to 375°F.
2. 02Toss potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread in a single layer on a baking sheet and roast 40 minutes until soft and golden.40 min
3. 03While potatoes roast, blend red wine vinegar, shallot, garlic, maple syrup, dijon, parsley, 1/3 cup olive oil, water, 1/2 tsp salt, and 1/2 tsp pepper until smooth. Set aside.
4. 04Remove potatoes from oven and cool 5 to 10 minutes.10 min
5. 05Place mustard greens in a large bowl. Top with cooled potatoes, tomatoes, and onion. Pour 1/2 cup dressing over salad and toss to combine. Taste and season with salt and pepper as needed.