2cupsassorted small potatoes,red, white, golden, purple
1/4cupheirloom cherry tomatoes
for the goat cheese croutons
Mix first 6 ingredients in shallow bowl. Cut goat cheese into 1/2 inch disks. (roll into rounds then flatten if you need to). Dip goat cheese rounds into spice mixture to coat. Chill until ready to serve. Cover and chill. Bring to room temperature before serving.
for the vinaigrette
Whisk first 3 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. Cover and refrigerate. Rewhisk before using.
for the salad
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. Chill until ready to serve.
Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes over. Surround with goat cheese rounds.
adapted from Heirloom Group dinner and Bon Appetit