1 cup haricot verts, chopped into halves
2 young Yukon Gold Potatoes
1 wild caught salmon or tuna fillet, broiled medium rare and sliced
2 T capers
1/4 cup green olives
7 ripe cherry tomatoes
2 cups mixed greens or lettuce (butter or hearts of romaine)
Dressing: Whisk the mustard, garlic, lemon juice, thyme, salt and pepper in a bowl. Whisk in olive oil until smooth.
Bring the potatoes to a boil in a medium saucepan with heavily salted water. Cook until tender, about 10 minutes. Drain in colander and let cool. Slice potatoes into quarter inch slices and drizzle with olive oil and season with salt.
Reuse saucepan and bring water to a boil. Add the haricot verts to the boiling water and cook until bright green and crisp, about 2 - 3 minutes. Plunge into ice bath immediately.
Toss the greens and tomatoes into a large bowl and drizzle with half the dressing. Gently toss until evenly coated. Place the greens onto a plate and arrange the haricot verts and tuna or salmon slices on top. Drizzle with the remainder of the dressing and top with the sliced potatoes, olives and capers. Season with salt and pepper and enjoy!