Potato Salad with Haricot Vert, Roquefort and Walnuts


2 pounds small red-skinned potatoes, quartered

8 tablespoons Mustard Vinaigrette

2/3 cup crumbled Roquefort cheese

1/2 pound haricots verts, trimmed *

1/3 cup walnuts, toasted, chopped


Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Roquefort cheese. Season to taste with salt and pepper.

Cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper.

Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese.

* If you can't find haricots verts--thin French string beans--buy the slenderest green beans you can find.