Shrimp Niçoise Salad

Salad:

2/3 lb. Shrimp (with shell)

4 Baby Artichokes

1/4 lb. Green Beans (white works as well; blanch longer)

1/2 lb. Red Baby New Potatoes

1 small Bell Pepper, seeds and core removed, sliced very thin (yellow or orange for color)

2 Tomatoes, seeds and core removed, sliced wedge size

2 Eggs, poached

1/4 lb. pitted Niçoise Olives

8 oz. salad greens including Green Leaf & Frisée

Dressing:

1/4 C. Champagne Vinegar

3/4 C. Extra Virgin Olive Oil

1 small Shallot, finely minced

1 Tbs. Dijon Mustard

1/2 tsp. Lemon Zest

1 Lemon, juiced

2 tsp. fresh Tarragon, finely chopped

1 tsp. fresh Chives, finely chopped

1 1/2 tsp. fresh Flat-Leaf Parsley, finely chopped

Salt & Pepper to taste

To make the dressing, combine all the ingredients in a sealable container and shake vigorously. Set aside.

Begin salad by poaching shrimp in boiling salted water until opaque, 1 minute. Immediately remove from water, peel shell, and squeeze fresh lemon juice over top. Set aside.

In same water, blanch artichokes for 15 minutes. Remove from water, squeeze fresh lemon juice, set aside. Repeat process with beans, 5 minutes for green, 15 for white. Remove and season with slightly more salt.

Lastly, boil potatoes for 15 minutes, remove from water, quarter and toss with 2 Tbs. dressing.

Refrigerate all ingredients for at least 1 hour until chilled.

To assemble salad, cluster each component together atop greens, drizzle with dressing, and enjoy.

Serves 2-4.