Warm Potato, Fennel & Onion Salad
Serves 2. Can be made several hours in advance.
1 lb. Red Dog new potatoes, cut in half
1/4 Red Dog Walla Walla onion, cut into 1-inch pieces
1/2 Red Dog fennel bulb, trimmed, cut into 1-inch pieces (reserve the fronds)
2 Tbsp balsamic vinegar
2 Tbsp agave nectar
1-1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil (not fruity), plus 1-2 tsp for roasting
1/4 tsp kosher salt
1/8 tsp fresh black pepper
Preheat oven to 425°F.
Place potatoes, onion, and fennel on a rimmed baking sheet. Drizzle with 1-2 teaspoons of olive oil and season with kosher salt and black pepper. Toss with your hands to be sure all of the vegetables are coated. Roast for 30-40 minutes, turning the vegetables just one time, until the potatoes are cooked through and starting to brown slightly. Remove from the oven and transfer to a mixing bowl.
While the potatoes are cooking, combine remaining ingredients in a jar with a tight-fitting lid, and shake the jar to emulsify the dressing.
Spoon as much of the dressing as you need onto the warm vegetables, and stir to combine. The vinaigrette will absorb into the warm vegetables. Set aside to cool to room temperature. Garnish with the reserved fennel fronds, and serve.