2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper
1 ? pounds small new potatoes, quartered
1 shallot, minced
? cup grated parmesan
6 cups mixed greens or mesclun
? cup chopped fresh herbs such as basil, oregano, marjoram, parsley, thyme, and sage
? Vidalia onion, thinly sliced
2 ripe tomatoes cut into wedges
Heat oven to 425. Lightly oil a roasting dish or half sheet.
In a small bowl, combine vinegar and mustard. Whisk in oil and season with salt and pepper.
Place potatoes and shallots in a large bowl. Drizzle with 3 tablespoons of the vinaigrette and toss to coat. Arrange in a single layer on the baking sheet.
Roast for 30-40 minutes, until potatoes are tender and lightly browned, turning occasionally. Sprinkle with half the cheese and toss to coat.
Just before serving, toss with greens, herbs, onion, remaining cheese, and remaining vinaigrette. Season with salt and pepper and garnish with tomatoes.
from The Roasted Vegetable.