Preparation

Step 1 out of 11

Slice the Creamer potatoes in half and place in a pot with cold water, bring to a boil and cook for about 10 to 15 minutes, until they are soft when pierced with a fork.

Step 2 out of 11

Strain the water from the pot and let the potatoes cool.

Step 3 out of 11

Then boil another pot of water and toss in the green beans for only 3 to 4 minutes, called blanching, then cool them off in an bowl with ice water to stop the cooking process.

Step 4 out of 11

Lay out the lettuce on a large plate and assemble the other ingredients and drizzle with the vinaigrette.

Step 5 out of 11

Add more salt and pepper to taste.

Step 6 out of 11

For the vinaigrette, in a large metal bowl, whisk vinegar, mustard, shallot, salt and pepper together.

Step 7 out of 11

Continue whisking (in one direction to avoid splitting the dressing) adding olive oil in a thin stream about one minute. Whisk again for 45 seconds.

Step 8 out of 11

The dressing should emulsify (the Dijon mustard and olive oil combine together to make a thicker liquid that is consistently mixed through) and will stick to the whisk.

Step 9 out of 11

This is a good time for you to taste and see if you need more salt or pepper.

Step 10 out of 11

Whisk in water one tablespoon at a time to keep the combined consistency of the dressing.

Step 11 out of 11

Pour into a hinged jar and store in fridge for up to two weeks.