Method
1. Preheat oven to as hot as it will go, minimum 200℃
2. Place the potatoes and garlic cloves into a large baking dish and coat with oil and dollop with a little duck fat
3. Drizzle with extra virgin olive oil
4. Roast until tender while stirring occasionally - 35 min, 230°C
5. Let the potatoes cool in the pan
6. Place roasted garlic, vinegars, rosemary foliage and salt to taste to the TM5 bowl
7. Blend with MC in place - approx 10 sec, speed 9
8. With the motor running add a 1/3 cup oil in a stream through hole in lid
9. Blend the dressing until it is emulsified, 20 sec/speed 9
10. Transfer content of TM5 bowl to small bowl
11. Add water to the TM5 bowl
12. Heat until boiling - approx 8 min, 100°C, speed 3
13. Add green beans to the varoma dish
14. Steam TM5 bowl - approx 8 min, Varoma, speed 3
15. Blanche beans by placing into a large bowl filled with icy water to stop cooking. Drain
16. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently
17. Garnish with the rosemary sprigs. Serve immediately