Adapted from foodnetwork.com
1 Tbls. Onion, minced kosher
3 oz. soft goat cheese
1/4 cup buttermilk
2 Tbls. cider vinegar
1 Tbls. extra-virgin olive oil
1 Tbls. horseradish, drained
2 tsp. whole-grain mustard
salt and freshly ground pepper
1 pound Potatoes
8 oz. Green Beans, trimmed
4 large eggs
1 1/2 cups thinly sliced Green Peppers
1 Seedless Cucumber, diced
3/4 cup Grapes, seeded, cut in half
In a food processor or blender, process onion with goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste until smooth. Add 1 tablespoon water if needed. Put whole potatoes in a pot of cold salted water, to cover by 1-inch; bring to a simmer and cook until just tender. Remove potatoes with a slotted spoon and pat dry. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry, cut in 2-inch lengths. Meanwhile, put eggs in a pan of cold water; bring to a boil. Cover and remove from heat, allow to stand 20 minutes. Drain, immerse eggs in an ice water bath for10 minutes. Peel and slice potatoes, peel and slice eggs. Toss green peppers and cucumber in a bowl with green beans and half of the dressing. Top with potatoes, grapes and hard-boiled egg slices. Drizzle with the remaining dressing. Serves 4.