Grilled Vegetable Salad With Tarragon Vinaigrette

Description

My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: to simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

Ingredients

• French Haricots Vert
• New Potatoes
• Zucchini
• Sweet Onions
• Red Pepper
• Yellow Pepper
• Mushroom Caps
• Olive Oil
• Romaine Lettuce
• Salt
• Pepper
• Feta Cheese
• Walnuts
• Fresh Tarragon
• White Wine Vinegar
• Whole Grain Mustard
• Dijon Mustard
• Shallots
• Garlic
• Salad Oil
• Lemon Pepper
• Sugar

Instructions

1. Chill salad plates
2. Vinaigrette:
3. Muddle the tarragon with a mortar and pestle
4. In a small bowl, whisk together vinegar and mustards
5. Add oil in a slow stream, whisking until well blended
6. Stir in shallots, garlic and and tarragon
7. Add lemon pepper to taste
8. Blanch beans:
9. Bring a large pot of salted water to a rapid boil
10. Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 – 10 minutes, testing the the beans after 8 minutes
11. Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process
12. Drain and transfer to a mixing bowl, toss with 1 / 4 cup vinaigrette
13. Set aside
14. Prepare vegetables for grilling:
15. Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water
16. Allow to sit for 20 minutes
17. Place potatoes in a steamer and steam until partially cooked, approximately 4-5 minutes, time will vary depending on size of the potatoes
18. To grill vegetables:
19. Preheat grill and oil grate
20. Place peppers on grill and blacken on all sides
21. Transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off
22. Cut into 1-inch pieces
23. Set aside
24. Brush zucchini, onions, mushrooms and potatoes with olive oil
25. Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides
26. Remove from grill and cool slightly
27. Cut vegetables into 1-inch pieces
28. Place grilled vegetables in large bowl and toss with 1 / 2 cup vinaigrette
29. Top with green beans
30. Line chilled serving plates with roamaine lettuce
31. Top with grilled vegetables
32. Crumb feta cheese on top
33. And garnish with toasted walnuts and tarragon leaves
34. Pass remaining dressing