- 2 eggs
- 1 c. baby potatoes, scrubbed and (if needed) sliced in half
- 1 c. green and/or yellow beans, cleaned and ends removed
- 1 c. finely chopped fresh spinach
- 1/2 small red onion, thinly sliced
- 1 T. dijon mustard
- 1/2 T. apple cider vinegar
- 1 tsp. maple syrup
- 1 1/2 T. extra virgin olive oil
- 8 oz. mixed gourmet salad greens
- 1 small cucumber, sliced into coins
- 1 small tomato, sliced into wedges
- About a half dozen gourmet olives of your choice — I used feta-stuffed green olives
- 1 (5 oz.) can high-quality chunk-style tuna in oil, drained
- 2 oz. chèvre, crumbled
Prepare a steamer basket over a pot of water. Carefully place the eggs, potatoes, and beans in the steamer basket. Cover the steamer and boil for 6 minutes. Using kitchen tongs, carefully remove the beans to a bowl. Replace the lid on the steamer and, once the beans are slightly cool, cut them into bite-sized pieces and return them to the bowl.
After another 8 minutes, carefully remove the eggs using the tongs and place them in a bowl of iced water to stop the cooking process. When the hard-boiled eggs are cool; peel and slice them into quarters.
Check the potatoes in another 5 minutes by carefully piercing them with a wooden skewer. If they are soft throughout, remove them from the steamer basket and place them in the bowl with the cooked beans. Add the spinach and red onion on top of the potatoes.
In a small resealable jar, combine the mustard, vinegar, maple syrup, and olive oil. Shake vigorously to combine. Pour the dressing over the beans, potatoes, spinach, and red onion. Toss well to coat.
Divide the salad greens evenly among two serving plates. Spoon a generous portion of the potato mixture onto one side of the greens. Arrange the remaining ingredients on the plate, grouping them together in small piles. Sprinkle the entire plate with crumbled chèvre.
- Yields: 2 servings
- Preparation Time: 45 minutes