For Honey Mustard Vinaigrette:
- 2/3 cup olive oil
- 1/3 cup white balsamic vinegar
- 3 Tbsp. honey
- 3 Tbsp. dijon mustard
- 1 Tbsp. fresh rosemary, minced
- 3 cloves garlic, minced
- 1/2 tsp. each kosher salt and freshly ground pepper
For Salad:
For Salad:
- 1 1/2 lbs. small heirloom potatoes, washed and cut in half
- 1 lb. asparagus, washed and trimmed, cut into 2″ pieces
- 1 small head radicchio, trimmed and cut in quarters
- 6 eggs, soft boiled
- kosher salt and freshly ground pepper to taste
Directions:
- Preheat oven to 425°F; lightly oil 2 sheet pans.
- Combine all the Honey Mustard Vinaigrette ingredients in a glass jar and shake vigorously until well combined.
- Toss the potatoes in 1/4 cup of the vinaigrette and spread them over a sheet pan, be sure to leave some room between the potatoes. Roast the potatoes for 10-12 minutes. Next toss the asparagus in 2 Tbsp. of the vinaigrette and place on a 2nd sheet pan, roast for 6 minutes. Add the radicchio quarters to the pan with the asparagus and roast for an additional 2 minutes. Remove both of the pans from the oven and in a large bowl, toss the potatoes, asparagus and radicchio with the remaining vinaigrette, set aside. In a medium pot bring 2 qt. water to a boil, add the eggs and lower the heat to a simmer for 6 minutes. Immediately remove the eggs to a bowl of cold water and let them cool for a few minutes. Gently peel the eggs and set aside. Spoon the potato mixture onto a serving platter and cut the eggs in half, placing around the platter. Sprinkle the whole dish with salt and pepper and serve room temperature.
