Seared Salmon & Mustard Vinaigrette

Heat a large pot of salted water to boiling on high.

Heat a separate, small pot of salted water to boiling on high.

Wash and dry the fresh produce.

Halve the potato crosswise; cut lengthwise into 1-inch-wide wedges.

Cut off and discard the stem ends of the green beans.

Quarter the tomatoes; place in a bowl and season with salt and pepper.

Thinly slice the chives.

Peel the shallot and mince to get 2 tablespoons (you may have extra).

In a bowl, whisk together the shallot, vinegar, mustard, and 2 tablespoons of olive oil until well combined; season with salt and pepper to taste.

Add the potato to the large pot of boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

While the potato cooks, fill a large bowl with ice water; add a pinch of salt. Set aside. Add the green beans to the small pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon or tongs, immediately transfer the blanched green beans to the bowl of ice water. Let stand until completely cool. Reserving the bowl of ice water, using a slotted spoon or tongs, transfer the shocked green beans to a paper towel-lined plate and pat dry.

While the potato continues to cook, add the egg to the same small pot of boiling water. Cook for exactly 9 minutes. Drain thoroughly and transfer to the same bowl of ice water to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and quarter lengthwise; season with salt and pepper.

While the egg cooks, pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 3 to 4 minutes per side, or until lightly browned and cooked to your desired degree of doneness. Transfer to a cutting board. When cool enough to handle, using 2 forks, flake the fillets into large pieces.

To the pot of cooked potato, add the shocked green beans, seasoned tomatoes, peppers, olives, and half the dressing. Stir to thoroughly combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top with the flaked salmon and seasoned egg. Drizzle with the remaining dressing. Garnish with the chives. Enjoy!