In a medium bowl, whisk the juice, mustard, 1/2 tsp salt and a pinch of pepper until combined. Whisking , add the olive oil in a steady stream until creamy.
Cut potatoes in half. place in steam basket in a pot with water under the basket. Boil water and steam until potatoes can be pierced with a fork.
Transfer potatoes to a bowl, set aside. Place green beans in steamer basket and steam approx. 4-6 min. or until peirced easily with a fork ( or until desired tenderness)
Cook salmon or use from left over dinner from night before.
Arrange lettuce on plates. Arrange potatoes, green beans, olives, eggs, tomatoes, onions around the plate on the lettuce. Place cooked salmon in middle on top of lettuce. Plate should be a beautiful arrangement of all the ingredients.
Serve with the vinaigrette
One of our favorite dinner salads. Can be made vegan by omitting the salmon.