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Grilled Fingerling Potatoes and Green Beans with Tarragon Vinaigrette
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Ingredients:
| 1/4 cup white wine vinegar |
| Water, as needed |
| 1 tablespoon chopped shallot |
| 1 tablespoon Dijon mustard |
| 2 teaspoons honey, or to taste |
| 2 tablespoons chopped fresh tarragon leaves, plus leaves for garnish |
| 1/2 cup olive oil, plus more as needed |
| 1 lb. trimmed fresh green beans, blanched |
| 12 fingerling potatoes, par-boiled and halved |
| Sea salt |
| Fresh cracked black pepper |
Directions:
- Preheat a grill to medium heat.
- Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise, honey and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the olive oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
- Brush the potatoes and green beans with some olive oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.
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