Provencal Potato & Shrimp Salad

Ingredients

• 1 pound thin-skinned potatoes (about 3 medium)
• 1/2 pound green beans, ends removed and cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons lemon juice
• 1 pound medium shrimp, shelled and deveined
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 medium shallots, chopped
• 1/4 teaspoon salt
• Freshly ground black pepper
• 10-15 cherry tomatoes, sliced in half
• 3 tablespoons chopped fresh parsley or basil
• 4-5 ounces mesclun salad greens, washed and dried