Near Nicoise Salad

• From: California Olive Board

Ingredients

• 2 Tbs Dijon mustard

• 2 Tbs lemon juice

• 3 Tbs olive oil

• 1 Tbs chopped capers

• kosher salt and ground black pepper to taste (optional)

• 1 lb large shrimp, poached and cooled

• 8 oz Yukon gold potatoes, quartered and boiled

• 6 oz green or yellow wax beans, blanched

• 1 cup olives, whole, pitted

• 1 cup cherry tomatoes, halved

• 1/2 cup chopped green onions

• 2 hard boiled egg whites, diced 1-inch

This simple mixture of hearty ingredients works as either a quick lunch or dinner.

Directions

• In a large mixing bowl, whisk together mustard and vinegar. Continue whisking and pour in oil in a steady stream until fully emulsified then whisk in capers. Season to taste with salt and pepper. Toss shrimp, potatoes, beans, olives tomatoes, scallions and eggs with dressing until evenly coated. Serve immediately.