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Ingredients

• For the salad
• 8 ounce salmon fillet, or one 7 ounce can
• Handful of haricot vert green beans, fresh or frozen
• 4 eggs
• 1 cup cherry tomatoes, halved
• 4 handfuls mesclun greens salad mix
• For the dressing
• 4 shallots, finely chopped
• White wine or champagne vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely chopped
• 1/2 cup olive oil
• 2-3 tablespoons chopped parsley
• Salt and pepper

Description

Serious Eats