Garden Salad with Baked French Fries

Ingredients:

• 0.7 kg fingerling potatoes, cut in half lengthwise
• 3 large shallots, diced
• 1/4 cup + 2 tablespoons extra-virgin olive oil
• 1 cup sugar snap peas, trimmed
• 2 tablespoons tarragon or white wine vinegar
• 1 tbsp Dijon mustard
• 1 teaspoon of honey
• 1 cup heirloom cherry tomatoes, large ones halved
• 2 cucumbers, diced
• 3 radishes, thinly sliced
• 0.5 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 tbsp chopped fresh tarragon

Preparation:

1. Place a baking sheet on the bottom rack of the oven; preheat the oven to 425°F (220°C). Toss the potatoes and shallots with 2 tablespoons of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Place on the hot baking sheet and bake in the oven, stirring halfway through, until cooked through and golden brown, 25 to 30 minutes. Let cool.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the peas and cook until bright green and crisp-tender, 1-2 minutes. Transfer to a bowl of ice water and cool. Drain and pat dry.
3. In a large bowl, combine the vinegar, mustard, honey, 1/2 teaspoon salt, and a few grinds of black pepper. Slowly whisk in the remaining 1/4 cup olive oil. Add the baked potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, green onions, and tarragon. Season with salt and pepper to taste and toss to combine.