Spring Nicoise Salad

This Nicoise-inspired spring salad is loaded with classic blanched potatoes and green beans, fresh veggies, salty capers and olives, and finished with a creamy shallot vinaigrette.

INGREDIENTS:

NICOISE SALAD - small potatoes - green beans, trimmed - Persian cucumbers, sliced crosswise - mini heirloom tomatoes - radishes, sliced - avocado, sliced - jar artichoke hearts, drained - capers - Nicoise olives, pitted (or Kalamata) - fresh dill, roughly chopped - edible flowers, for garnish (optional) SHALLOT VINAIGRETTE - small shallot - champagne vinegar or fresh lemon juice. - maple syrup - Dijon mustard - extra virgin olive oil - salt and pepper, to taste

INSTRUCTIONS

Place the potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 12 minutes.

1:

Meanwhile, bring another large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until tender crisp.

2:

To assemble the salad, choose a large platter. Arrange the green beans, potatoes, tomatoes, cucumber, radish, olives, avocado, and artichoke hearts in separate sections around the platter.

3:

To make the dressing, place the shallot, vinegar, syrup, mustard, olive oil, salt, and pepper into a blender. Blend until smooth and transfer to a serving bowl.

4:

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