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Ingredients

For the vinaigrette
1 teaspoon Dijon mustard
1 medium shallot, finely chopped
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad
pound green beans, trimmed
12 ounces red potatoes, cut into 1-inch pieces (leave skin on)
1 tablespoon extra-virgin olive oil
1 pound sea scallops, patted dry
Salt and freshly ground black pepper
1 head butter or Boston lettuce
3 plum tomatoes, seeded and chopped
16 Nioise olives, pitted and halved

Description

Niçoise Olives Are Small, Dark French Olives. Substitute Other Mediterranean Olives, Such As Kalamata, If Necessary.

Shape

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