This is a boss salad with big flavors and textures. It will fill you up and make you (and your stomach) happy. And while it may take a little longer than other salads to make, other than tossing the potatoes and tomatoes on a sheet pan and sliding it into the oven, you are not bound to the kitchen while they cook. And the white wine Dijon vinaigrette is so good you could drink it. Great salad--great looking salad--try it.
Sub-in any salty cheese for Parm, if you like.
Notes: White wine is Pinot Grigio.
ROASTED TOMATO & POTATO WHITE BEAN SALAD
Ingredients: 2 cups small potatoes, 2 cups grape tomatoes, 1 tbsp. garlic infused olive oil, 1/2 tsp. sea salt, 1/2 tsp. pepper, 4 cups mixed baby lettuces, 1/2 cup navy beans-drained and rinsed, 1/4 cup grated Parmesan cheese, dried parsley. For the Vinaigrette: 1/2 cup dry white wine, 2 tbsp. Dijon mustard, 1/4 cup olive oil, 1/4 tsp. salt, 1/4 tsp. pepper.
1. Preheat oven to 425* F. Line a baking sheet with parchment paper. Slice potatoes in half, add to the sheet pan along with tomatoes. Drizzle over garlic infused olive oil, then sprinkle over salt and pepper. Toss. Bake until potatoes are browned and fork-tender, about 20 minutes. (Tomatoes should be blistered and bursting.)
2. Layer the bottom of your plate or platter with baby lettuces. Add white beans over top followed by a sprinkle of dried parsley.
3. Add tomatoes and potatoes, followed by Parmesan cheese.
4. Make vinaigrette: whisk ingredient together in a bowl or shake up in a jar. Pour over salad.