Seared Ahi Nicoise Salad with Roasted Vegetables

Ingredients

• 12 ounces peewee or miniature yellow potatoes (or other waxy potatoes)
• 1/2 pound green beans, ends trimmed
• 2 T olive oil
• Fresh ground pepper and kosher salt to taste
• 2 T minced shallots
• 2 t whole grain mustard
• 2 T red wine vinegar
• 6 T olive oil
• 1 1/4 pound sashimi grade ahi steak, about 1 1/2 to 2″ thick
• 1 head butter lettuce, washed, torn and chilled
• 1 head frisee (also called baby endive), washed, torn and chilled
• 1 pint cherry tomatoes
• 12 olives, Nicoise or other type of olives
• 1 T capers, drained
• 2 boiled eggs, peeled and quartered