YIELD: Makes 6-8 servings
For Honey Mustard Vinaigrette:
2/3 cup – olive oil
1/3 cup – white balsamic vinegar
3 T – honey
3 T – dijon mustard
1 T – fresh rosemary, minced
3 cloves – garlic, minced
1/2 tsp. each – kosher salt and freshly ground pepper
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 (directions below)
kosher salt and freshly ground pepper to taste
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 T 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.
Serve this salad with grilled chicken or fish for a complete meal.