3/4 c. minced shallots
1/2 c. and 1 tbsp. dijon-style mustard
1/2 c. and 3 tbsp. tarragon wine vinegar
4 cloves garlic, crushed
4 tsp. tarragon
1 tsp. salt
1 1/2 tsp. freshly ground pepper, black
1 1/2 c. olive oil
8 lbs. small red potatoes
4 lbs. green beans, ends trimmed, snapped in 1/2
4 lg. red peppers, seeded and cleaned

Whisk shallots, mustard, vinegar, garlic, tarragon, salt and pepper together. Whisk in olive oil in a fine stream. Set aside. Cook potatoes in cold water, bring to boil, simmer until tender 12 to 15 minutes, drain. Cut potatoes in half. Toss with half the dressing. Cover with plastic wrap. Refrigerate overnight. Store remainder of dressing in refrigerator also. Cook green beans in salted, boiling water 6 to 8 minutes until crisp-tender.

Drain, rinse in cold water. Cover, refrigerate overnight. Cut peppers into 2 inch strips, store in plastic bag. Toss potatoes in 2/3 cup of dressing and place in centers of 2 large platters. Toss beans and then peppers in remaining dressing and arrange wreath style around potatoes. Serves 32.