Corned Beef and Cabbage Salad

Yield: 6 servings
Prep: 5 mins
Cook: 0 mins

Executive Chef Vincent Nattress of Meadowood Napa Valley won the 2007 People's Choice Chef of the Year award for this recipe.

Ingredients

Salad:: 1pound corned beef, trimmed of fat, cut into 3-inch lengths across the grain, and shredded or pulled into threads; 2cups cooked Yukon Gold potatoes, peeled and cut into bite-size pieces; 1cup halved green beans or haricots verts, trimmed and blanched; 1cup green cabbage, sliced; 2tablespoons mayonnaise; 1tablespoon chopped chives
Mustard Vinaigrette:: 1/2cup Dijon mustard; 1/2cup whole grain mustard; 1/2cup brown sugar; 1tablespoon molasses; 1/4cup apple cider vinegar; 1-- garlic clove, crushed; 1teaspoon red pepper flakes

To prepare the vinaigrette, combine all ingredients and mix well.
To prepare the salad, combine all ingredients, except chives, in a bowl. Add 1/3 cup mustard vinaigrette. (You'll have some dressing left over.) Toss gently. Garnish with chives.

Recipe by Vincent Nattress