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3 lbs. small red potatoes, halved

1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched

1⁄4 cup chopped fresh dill

1⁄2 cup crumbled goat cheese (optional)

1⁄3 cup apple cider vinegar

1 Tbs. dijon mustard

1⁄4 cup finely chopped shallots

2 tsp. grated lemon peel

2⁄3 cup olive oil

1 Tbs. finely chopped fresh flat-leaf parsley

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