Mizuna with Potatoes and Shallot Vinaigrette - Full Belly Farm

Ingredients

• 1/2 lb. Potatoes, peeled and cut into bite sized chunks
• Sea Salt
• 6 1/2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine or champagne vinegar
• 1 large shallot (or use the spring onions from your box!)
• 4 ounces mizuna, rinsed and dried (or more, if you prefer)
• 2 hard boiled eggs, peeled
• 1 teaspoon crushed black peppercorns