Ingredients:

Roast Potato

20 baby potatoes, peeled and halved
3 oz thin green beans
2 leeks, white part only, thinly sliced
1 bulb fennel, thinly sliced

Dressing

1/3 cup white vinegar
1 teaspoon minced garlic
2 teaspoons crushed, dried rosemary
1 teaspoon salt
1/2 cup olive oil
1/2 cup bought honey mustard salad dressing

Directions:

Roast Potato

Place potatoes in a pot, cover with water and bring to a boil. Allow to boil until potatoes are fork tender. Lightly coat bottom of roasting tray with olive oil and roast potatoes in a 400 degree preheated oven until golden brown. Remove from oil, drain on paper towels and immediately season with salt and pepper. Set aside.

Blanch green beans for 5 minutes, and set aside.

Mix potatoes, green beans, leeks and fennel together and top with honey mustard dressing.

Dressing

Blend together.

Top salad with chopped parsley