Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette - Marla Meridith

Ingredients

• 1 pound skin on fresh salmon filet
• olive oil
• kosher salt & pepper
• 8 ounces small red potatoes
• 4 ounces haricots verts (green beans) trimmed
• 6 large hard boiled eggs, room temperature
• 1/2 cup niçoise or greek olives, pitted
• 4 cups butter lettuce or any greens you prefer
• 2 tablespoons plus ¼ cup olive oil
• 2 medium shallots, finely chopped
• ¼ cup drained capers, patted dry
• Freshly ground black pepper
• 1/3 cup champagne vinegar
• 1 tablespoon whole grain Dijon mustard
• 1 lemon, juiced
• 1 teaspoon honey