Step 1

Place potatoes in a pot of well-salted cold water, covering them with 2 inches of water, and place over high heat.

Step 2

Bring water to a boil and cook potatoes until you can easily pierce them with a paring knife (about 25-30 minutes).

Step 3

Bring another 3 to 4 quart pot of well-salted water to a boil. Once boiling, place green beans into the pot.

Step 4

Cook green beans for 3 minutes and then strain in a colander.

Step 5

Wash the lettuce and drain or dry with a salad spinner.

Step 6

Place ingredients in prep bowls prior to assembly

Step 7

Pour vinegar into a large mixing bowl.

Step 8

Slowly drizzle olive oil into the bowl while whisking to make an emulsion.

Step 9

Add Dijon mustard, Shallot, Thyme, Tarragon and Lemon Juice and whisk thoroughly.

Step 10

Pour half of the dressing into a large mixing bowl

Step 11

Add the lettuce to the bowl and toss to thoroughly dress the greens.

Step 12

Place the dressed lettuce in a bed on a large serving plate.

Step 13

Assemble the ingredients in a sunburst pattern from the center of the plate.

Step 14

Spoon the remaining dressing on top of the composed salad.

Step 15

Optionally garnish with parsley.

Step 16

Enjoy