Nicoise Salad

Ingredients

Dijon Roasted Potatoes:

• 4 cups yellow potatoes
• 1 tbsp dijon mustard + 2 T. Olive oil
• 2 tsp Herbes de Provence
• 1 clove garlic, minced finely
• ¾ tsp salt
• ¼ tsp pepper

Salad:

• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup (a large handful) of French green beans
• ¾ cup cannellini beans, drained and rinsed
• ¾ cup hearts of palm, sliced thinly
• ⅓ cup kalamata olives, halved

Dressing:

• ⅓ cup olive oil
• 2 tbsp finely minced shallots
• 2 tbsp vinegar
• 1 tsp dijon mustard
• ½ tbsp tamari or soy sauce
• ½ tbsp white or yellow miso
• 1/2 tsp Herbes de Provence
• ¼ tsp salt
• Ground black pepper to taste

Instructions

1. Cook Potatoes in 11 inch skillet with few T. of water- Medium click low, toss cooked potatoes with 1 tbsp dijon mustard, 2 tsp Herbes de Provence, 1 clove garlic, minced finely ¾ tsp salt ¼ tsp pepper, oil.
2. Meanwhile, place green beans in 3 qt with basket Cook medium high. Reduce heat to low, cook until bright green and tender. Immediately transfer to a bowl filled with ice water to stop cooking.
3. Whisk together all ingredients for dressing. Stir 2 tbsp of dressing into cannellini beans.
4. When potatoes are finished, let cool for 10 minutes before assembling salad. Toss everything well in dressing and serve.