Grilled Fingerling Potato Salad with Lemon-Garlic Vinaigrette | California Olive Ranch

Ingredients

• 1 small garlic clove – skinned and crushed (use a microplane grater)
• 1 tsp. Dijon mustard
• 1 Tbs. lemon juice
• 3 Tbs. California Olive Ranch extra virgin olive oil
• 1/8 tsp. sea salt
• freshly ground black pepper to taste
• 2 large garlic cloves – skinned and crushed (use a microplane grater)
• 1/4 tsp. sea salt
• 1 lb. fingerling potatoes – unpeeled, left whole and boiled until tender
• 1 medium Boston lettuce – leaves torn in 2” pieces
• 8 medium radishes – trimmed and cut in 1/16” slices (use a mandoline)
• 1/2 small bunch fresh chives – cut in 1/2” slices (2 Tbs.)