Ingredients
1 oz. walnuts
2 tbsp. white-wine vinegar
2 tbsp. nonfat plain yogurt
1 tsp. Dijon mustard
1 tsp. Coarse salt
freshly ground pepper
2 tbsp. walnut oil
1 1/2 lb. fingerling potatoes
6 oz. haricots verts or other green beans
3 oz. baby arugula
Preparation
Step 1Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.Step 2Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.Step 3Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.Step 4Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.Step 5Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.
