1 garlic clove with the side of a knife blade and quartered crushed
1 pound green beans trimmed cut into 1-inch pieces and blanched
0.3 teaspoon ground pepper black
1 tablespoon honey
0.8 cup olive oil
1 tablespoon olive oil
0.5 pound pork sausage
3 pounds bliss potatoes red boiled scrubbed cut into 1-inch wedges, and until tender
1 teaspoon salt
4 to 6 freshly scallions white green sliced
Equipment
bowl
frying pan
paper towels
blender
slotted spoon
cutting board
Directions
Through the feed opening of a running blender add, 1 at a time, apple cider vinegar, balsamic vinegar, thyme, Dijon mustard, garlic, honey, salt, and ground black pepper. Leaving the blender running, slowly add the olive oil in a thin stream. Set aside until needed.
Heat the olive oil over medium-high heat in a saute pan and brown sausage.
Remove to a cutting board and slice into 1/4-inch pieces, then return to pan and cook over medium heat until cooked through. Using a slotted spoon, remove to paper towels to drain.
Combine sausage, green beans, 2 tablespoons of the chives, and scallions in a large bowl.
Add enough dressing to coat. Then gently fold in potatoes, taste and add enough dressing as needed. Do not feel compelled to use all of the dressing.
Serve family style, garnished with remaining chives, and with any extra dressing on the side.
