Niçoise salad with smoked salmon

Ingredients:

• 450 g rainbow fingerling potatoes, quartered
• 1/4 tbsp. + 2 tbsp. l. olive oil
• 220 g green beans, ends removed
• 4 large eggs
• 0.5 cup white wine vinegar
• 1/4 cup Dijon mustard
• 2 tsp chopped thyme leaves
• Half a small red onion, finely chopped
• 1 head lettuce, leaves separated
• 1 smoked salmon fillet, 110–170 g, broken into large pieces
• 16 cherry tomatoes, halved
• 1 tbsp. Niçoise or Kalamata olives

Preparation:

1. Preheat oven to 220°C. Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and a few grinds of black pepper. Bake for 15 minutes.
2. Meanwhile, drizzle the green beans with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper and arrange them on one side of a second baking sheet. Place the eggs on the other side of the baking sheet. After the potatoes have baked for 15 minutes, place the second baking sheet in the oven. Continue cooking until the potatoes are golden brown, crisp in spots, and easily pierced with a fork, and the green beans are tender and crisp in spots, about 15 more minutes.
3. Immediately place the eggs in a bowl of ice water and let them sit for 10 minutes. Peel the eggs and cut them into quarters.
4. In a medium bowl, combine the vinegar, mustard, thyme leaves, and red onion. Whisking constantly, pour in the remaining 1/4 cup olive oil until emulsified.
5. Arrange the lettuce leaves on serving plates. Place the potatoes, beans, salmon, eggs, cherry tomatoes, and olives on top of the lettuce leaves and drizzle each serving with a little dressing. Season with salt and pepper to taste.