Hearty Roast Beef with Mustard Vinaigrette

Salad

• 2 cups boiled, diced new potatoes
• 1 cup green onion, finely chopped
• 2 cups celery, chopped
• 3 cups Dakota Beef Certified Organic roast beef or steak, cooked and cut into pieces
• 1 cup cherry tomatoes
• 1/4 cup capers, drained
• 1 cucumber, diced
• 2 cups fresh green beans, blanched
• 1/2 green bell pepper, seeded and chopped

• 6 hard-boiled egg yolks
• 1 tablespoon Dijon mustard
• 1 cup olive oil
• 1 clove garlic, mashed
• 1-1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1/3 cup red wine vinegar
• 1/4 teaspoon Tabasco sauce

Mix all salad ingredients together in a large bowl. Place all of the vinaigrette ingredients in a food processor and process until well blended. Right before serving, pour the dressing over the salad and toss.

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