Potato & Garlic Shrimp Niçoise Salad with Green Onion Vinaigrette

Ingredients:

• 4 Idaho russet potatoes
• 2 teaspoons salt 
• 6 cups spinach
• 1 15-ounce can mild green olives
• 1 pound large 16-20 shrimp
• 4 eggs
• 2 tablespoons butter
• 1 teaspoon olive oil
• 3 cloves garlic
• 1 ½ cups cherry tomatoes
• 1 pound green beans

Green onion vinaigrette 

• 1 tablespoon Dijon mustard
• 3 green onions
• ¼ cup white vinegar
• The juice and zest of one lemon
• 1 tablespoon honey
• 1 cup olive oil

Instructions:

1. In a large pot cover the peeled potatoes with water by 11/2 inches. Add 2 teaspoons of salt and bring to a boil. Cook for 20-25 minutes or until the potatoes are tender
2. While the potatoes cook, assemble the salad. On a large platter place the spinach as a base, then make a pile of the tomatoes and the olives.
3. Once the potatoes have been cooking for 10 minutes, add the eggs and boil for 10 minutes. Remove the eggs to cool.
4. During the potato cook, add the cleaned green beans to the potato water as well. Boil 3-5 minutes, then remove and place in a bowl of cold water to stop the cooking.
5. Peel the cooked eggs, set aside, then make the vinaigrette.
6. In the work bowl of your food processor, add all the dressing ingredients except the olive oil. Pulse until well combined, then slowly add the olive oil and season with salt and pepper to taste.
7. Remove the cooked potatoes from the water. Do not rinse. Allow to cool only slightly while you cook the shrimp.
8. In a skillet, add butter, olive oil, garlic, and shrimp. Cook over medium-high heat 3 minutes, flipping the shrimp once halfway through the cook.
9. Once the shrimp are cooked cut the potatoes into large chunks and place in the center of the salad. Season with salt and pepper.
10. Add the shrimp to another corner. Add the eggs sliced in half, then cover the salad with the dressing. Enjoy!