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Ingredients

Serves 8

• 1 ounce walnuts (about 1/3 cup)
• 2 tablespoons white-wine vinegar
• 2 tablespoons nonfat plain yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon coarse salt
• Freshly ground pepper
• 2 tablespoons walnut oil
• 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
• 6 ounces haricots verts or other green beans, trimmed
• 3 ounces baby arugula

Description

The Satisfying Crunch Of Walnuts Gives A Helping Of Salad Greens Added Dimension; The Nuts Have A Natural Affinity For Arugula, Spinach, Endive, And Watercress.

Martha Stewart