• 1 pounds baby red-skinned potatoes, quartered, and boiled til tender

• 1/4 c white wine vinegar

• 1 T whole grain mustard

• 3/4 c olive oil

• Salt & pepper to taste

• 2/3 cup crumbled Bosque Blue cheese

• 1/2 pound green beans, trimmed and blanched

• 1/3 cup pecans, toasted, chopped

Place vinegar, mustard, olive oil in jar and shake until emulsified.  Season to taste with salt and pepper.  Toss with all other ingredients.

• 1 pounds baby red-skinned potatoes, quartered, and boiled til tender

• 1/4 c white wine vinegar

• 1 T whole grain mustard

• 3/4 c olive oil

• Salt & pepper to taste

• 2/3 cup crumbled Bosque Blue cheese

• 1/2 pound green beans, trimmed and blanched

• 1/3 cup pecans, toasted, chopped

Place vinegar, mustard, olive oil in jar and shake until emulsified.  Season to taste with salt and pepper.  Toss with all other ingredients.