Recipe: Honey Dijon Vinaigrette Salad 

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:   40 Minutes

Cook Time:  20 Minutes 

Makes: 4-6 Servings

This wonderful salad is so simple to make and with just a touch of a good honey Dijon vinaigrette, you will love it! The olives and the capers really give it an extra pop of flavor. Enjoy as a party appetizer or side salad with dinner! :D

Ingredients

• 1 pound yukon gold potatoes (you can swap for whatever kind you like!)
• 3 Tbsp Fresh Parsley
• 3 Tbsp Fresh Dill
• 1 pound asparagus (cut the ends off)
• 1 bunch of radishes (sliced)
• ½ cup Kalamata Olives (chopped in half or whole)
• ¼ cup Capers
• 1 pound Green Beans
• 2 cups Microgreens of your choice
• Sprinkling of Hamama green onions
• Salt and Pepper to taste

Honey Dijon Vinaigrette

• 3 Tbsp Apple Cider Vinegar
• 1 Tbsp Honey
• 1 Tbsp Dijon Mustard
• 2 Garlic Cloves (minced)
• 1/4 Tsp Salt & Pepper
• 1/2 cup Olive Oil

Instructions

1. Place the chopped potatoes into a pot and boil for 10 to 15 minutes until tender.
2. While the potatoes are cooking, add the green beans and asparagus on a baking pan and turn the oven on to 375. Drizzle olive oil over the beans and asparagus, salt and pepper and mix well. Make sure they are laid out evenly and once the oven is ready, let cook for about 5 to 10 minutes or until a little bit tender but still crispy. Once ready, set aside to cool. Do the same with the potatoes.
3. Once everything is cooked, cooled and ready you can add to a large bowl.
4. Add in the chopped dill, parsley, radish, microgreens, capers and olives. (assemble however you choose, I like to spread it all out evenly on a large plate)
5. Add the dressing and serve!

Honey Dijon Vinaigrette 

1. In a bowl, whisk together the vinegar, honey, dijon mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. Once all is mixed you can place in the fridge until ready to use.

Enjoy!