12 Small Red Potatoes, Quartered
12 Radishes, Sliced
2 Small Zucchini, Sliced
6 Garlic Cloves, Thin Sliced
1/2 Cup Olive Oil
¼ cup Dijon Mustard
Two Tablespoons Red Wine Vinegar
Red Pepper Flakes
Cook potatoes in salted water just until tender. Strain and immediately submerse in ice water to stop cooking. Do the same with Green beans, cook just until tender. Don’t overcook! Strain and place in ice water. Slice radishes and zucchini thin
Slice garlic cloves and sauté in olive oil until golden. Remove garlic from olive oil with a slotted spoon to a plate covered with a paper towel. Allow oil to cool then whisk together with mustard , vinegar, salt and pepper to taste.
Toss vegetables with dressing and top with garlic slices and red pepper flakes.