Roasted Baby Bliss Red Potato Salad with Cabbage, Pancetta and Haricot Vert
6 Oz Thick Pancetta Bacon
8 Oz Red Baby Bliss Potatoes
6 Oz Haricot Vert
3 Cups Red Cabbage, finely sliced
3 Cups Green Cabbage, finely sliced
1/2 Cup Maytag Blue Cheese
6 Tbs Balsamic Vinegar
2 Tbs Sherry Wine Vinegar
2 Tbs Dijon Mustard
1 Tbs Thyme, minced
2 Shallots, minced
1 Cup Extra Virgin Olive Oil
2/3 Cup Walnut Oil
1/2 tsp Kosher Salt
1/4 tsp Freshly Ground White Pepper
Blanch sliced Cabbage in hot water for two minutes. Remove, drain, and chill for 30 minutes. Cut Potatoes into 3/4 inch cubes and lightly coat with Olive Oil and roast in oven at 350 degrees for 25 minutes or until golden and crisp, Set aside. Cut Pancetta Bacon into ½ inch thick cubes and place in pan and cook until crisp and set aside. Trim ends of Haricot Vert and blanch in boiling water for two minutes and set aside.
Vinaigrette can be made day before and refrigerated. Make Vinaigrette by whisking together Vinegar, Dijon, Thyme, and Shallots. Slowly whisk in oils. When emulsified, season.
Remove Cabbage from refrigerator and place in mixing bowl. Add Potatoes, Haricot Vert, and 2/3 of Pancetta and 2/3 of Blue Cheese. Toss with Vinaigrette and place on plate.
Finish plate by topping with remaining Blue Cheese and Pancetta.