Salmon Salad With Vinaigrette

Ingredients

• 0.3 teaspoon pepper black divided
• 2 tablespoons dijon mustard 
• 1 pound green beans trimmed
• 2 large hard-cooked eggs sliced
• 0.3 teaspoon kosher salt divided
• 4 cups salad greens mixed
• 1 tablespoon olive oil extra-virgin
• 0.3 cup red wine vinegar 
• 12 ounce salmon fillet 
• 1 tablespoon shallots minced
• 0.3 cup vidalia sweet vertically sliced

Equipment

• bowl
• frying pan
• whisk
• grill

Directions

1. Preheat grill to medium-high.
2. Place beans in large pan of boiling water; cook 2 minutes.
3. Drain and plunge beans into ice water; drain.
4. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
5. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper.
6. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
7. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.