Step 1

Preheat an oven to 400°F (200°C).

Step 2

To make the vinaigrette, in a small bowl, combine the shallot and vinegar and let stand for 5 minutes. Whisk in the mustard and season with salt and pepper. Slowly drizzle in the olive oil, whisking constantly until incorporated, then whisk in the mayonnaise.

Step 3

In a medium bowl, stir together the potatoes and olive oil, and season with salt and pepper. Transfer to a baking sheet and roast until the potatoes are tender and the cut sides are golden brown and crisp, 20 to 25 minutes. Let cool.

Step 4

In a small bowl, stir together the fennel and 2 Tbs. of the vinaigrette. In a medium bowl, stir together the tomatoes and 2 Tbs. of the vinaigrette. Using separate bowls for each, repeat with the endive, mixed greens and haricots verts.

Step 5

To assemble the salad, arrange the potatoes, fennel, tomatoes, endive, mixed greens, haricots verts, olives and hard-cooked eggs in separate piles on a large serving platter. Drizzle with the remaining vinaigrette and season with salt and pepper. Garnish with the capers and fennel fronds and serve. Serves 4.

Step 6

Williams Sonoma Test Kitchen