Grilled Salmon Salade Niçoise

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Oxmoor House


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3 tablespoons stone-ground mustard

3 tablespoons white wine vinegar

2 tablespoons honey

4 teaspoons olive oil, divided

1/8 teaspoon salt

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 teaspoon black pepper

4 (6-ounce) salmon fillets

1 pound small red potatoes, quartered

2 large eggs

1/2 pound green beans, trimmed

Cooking spray

4 cups fresh baby spinach

1/4 cup niçoise or pitted kalamata olives, halved

1 large tomato, cut into wedges (about 2 cups)

1/2 red onion, thinly sliced

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