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Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

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Ingredients
  

  • 2 lbs red potatoes cut into small cubes
  • 2 tbs duck fat use olive oil for vegetarian
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese about 1/3 cup
  • ¼ cup flat leaf parsley chopped
  • ½ cup shelled peas

Instructions
 

  • Preheat oven to 400.
  • Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  • In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  • In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.