SALAD WITH GRILLED POTATOES AND FETA VINAIGRETTE

SALAD WITH GRILLED POTATOES AND FETA VINAIGRETTE (a Rachel original)

For the potatoes:
1 cup small red potatoes
Olive oil
Coarse Salt

Preheat outdoor barbecue on a medium-high setting.  Halve or quarter potatoes so that they are generally the same size.  Toss with olive oil and coarse salt.  Wrap in heavy-duty foil and grill over medium-high heat, turning packet occasionally,  until tender–about 20-25 minutes.  Remove from heat and vent packet.  You can cool the potatoes or use them warm for a wilted salad.

For the salad:
1/4 cup sherry wine vinegar
1 shallot, chopped
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup feta or blue cheese
1 bag mixed salad greens

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.  Toss salad with potatoes and vinaigrette and enjoy!  Other good mix-ins are roasted red peppers, garbanzo beans, and grated mozzarella cheese.

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