ROASTED POTATO, ARTICHOKE & WHITE CORN SALAD IN A STONE GROUND MUSTARD VINAIGRETTE
(Start with the vinaigrette)
In a large bowl, whisk together...
1 cup of olive oil / 1/2 cup of extra virgin olive oil / 1/2 cup of stone ground mustard / 2 tablespoons of Dijon mustart / 2 tablespoons of lemon juice / 1 shallot - finely diced / some salt & ground black pepper
4 cups of roasted potatoes / 4 chopped hard boiled eggs / 2 cups of artichoke hearts / 4 ears of white corn - shucked and cut off the cob / 1/4 of Kalamata olives / 2 tablespoon of capers / 1 tablespoon of pink peppercorns / 2 bunches of watercress
toss & serve,