New Nicoise Salad

Ingredients

green beans, trimmed
small red potatoes
2 eggs
Dressing:
1/4 cup finely chopped shallots
1/4 cup champagne vinegar
2 tablespoons coarse ground Honey Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
3 T olive oil
6 cups romaine or green leaf lettuce
Nicoise or Kalamata olives
Directions
Bring water to a boil. Add green beans and cook 1 minute. Remove green beans and place in ice water until cool. Drain and dry with paper towels. Add eggs and boil 7 minutes. Add potatos and boil 8 more minutes. At this point, both eggs and potatos should be done. Cook the eggs a total of 15 minutes. Place eggs in ice water to cool. Drain the potatoes and allow to cool.

Make the dressing by combining the shallots, vinegar, dijon, salt and pepper in a small bowl. Add the oil.

Cut the potatoes into quarters or eighths, depending on their size. Add to the bowl with the beans. Add greens and toss. Peel the eggs and cut into wedges. Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.