Farmers' Market Salad with Spiced Goat Cheese Rounds

Ingredients

• 1 pound baby new potatoes yellow halved (such as Dutch baby potatoes)
• 0.5 cup olives black (such as Niçoise)
• 4 servings coarse kosher salt 
• 1 teaspoon dijon mustard 
• 0.3 cup basil leaves fresh packed ()
• 1 teaspoon thyme leaves fresh chopped
• 1 pound green beans trimmed (or mix of green and yellow)
• 2 teaspoons ground cumin 
• 0.1 teaspoon ground pepper black
• 8 cups salad greens mixed loosely packed ()
• 5 tablespoons olive oil extra-virgin
• 1.5 teaspoons paprika 
• 2 tablespoons red wine vinegar 
• 2 tablespoons sesame seed 
• 1  shallots minced
• 12 ounces tomatoes red yellow assorted (such as cherry, grape, and teardrop; preferably mix of and )

Equipment

• bowl
• baking sheet
• paper towels
• baking paper
• whisk
• ziploc bags

Directions

1. Line baking sheet with waxed paper or parchment paper.
2. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat.
3. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
4. Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.
5. Steam potatoes until just tender, about 10 minutes.
6. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels.
7. Place in resealable plastic bag; chill.
8. Combine greens and basil in large bowl.
9. Add enough vinaigrette to coat lightly; toss. Arrange on large platter.
10. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.