Potato Salad with Lemon Balsamic Vinaigrette

24 ozs. Fingerling potatoes quartered (or your favorite)

16 oz haricots verts green beans

6 tbsp The Shoreline Vine Rosemary or your favorite herby Infused Olive Oil from The Shoreline Vine

1 small shallot

2 cloves of garlic

3 tbsp The Shoreline Vine Sicilian Lemon White Balsamic

1 Tbsp freely squeezed lemon juice

1/2 tsp dijon mustard

1/2 tsp Honey from The Shoreline Vine

2 oz feta cheese

Salt and pepper to taste

Preheat oven to 400°. Clean green beans and pat dry. Place in a bowl and toss with 1 tbsp of olive oil.  Set aside. Toss potatoes with 1 tbsp olive oil. Spread potatoes out on greased roasting pan and bake for 10 minutes. Stir and add green beans to the pan. Roast another 20 minutes until beans are tender and potatoes are lightly golden and cooked through. Remove from the oven and set aside to cool.

Heat 1 tbsp olive oil over med heat and add shallots and garlic.  Cook until shallots are translucent and soft about 3-4 minutes. Pour them in a bowl and add the balsamic, olive oil, lemon juice, zest, dijon mustard and honey.  Whisk until mixture is well blended.  Place green beans and potatoes into a serving bowl and pour dressing mixture on top.  Toss to coat and top with feta. Serve at room temp.