Makes 8 servings
1/2 pound haricot vert or fresh green beans
1 red bell pepper
2 pounds small red potatoes
2 tablespoons white wine vinegar
2 tablespoons white balsamic vinegar
1 pinch dry mustard
1 teaspoon honey or agave nectar
3/4 cup canola or vegetable oil
1 1/2 tablespoons olive oil
1 teaspoon minced oregano
1 teaspoon minced chives
1 1/2 teaspoons chiffonade basil
Salt and pepper to taste
Cut green beans or haricot vert into pieces approximately 1 inch long. Blanch beans in salted boiling water 1-2 minutes, shock in ice bath and set aside.
Roast red pepper in 450 degree oven until skin is charred. Wrap in foil to cool and loosen skin. Remove skin and seeds and dice pepper flesh.
Wash potatoes well and dice into large cubes, approximately 1- by 1-inch. Place potatoes in saucepan; add cold water to just cover. Bring to simmer, and cook until just tender.
While potatoes are cooking, prepare vinaigrette: Add vinegars, dry mustard and honey to bowl of food processor. Pulse to combine. With processor running, slowly add oils to combine into emulsified dressing. After adding oils, process in herbs and salt and pepper to taste. Warm vinaigrette in small saucepan.
When potatoes are cooked, drain well and put in a mixing bowl. Add haricot verts and diced red pepper. While still warm, pour vinaigrette over potato mixture and toss all ingredients gently to combine. Check seasoning. Serve salad warm or at room temperature.