Dijon Roasted Potatoes:

• 4 cups diced yellow potatoes
• 3 tbsp olive oil
• 1 tbsp dijon mustard
• 2 tsp Herbes de Provence
• 1/4 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper

Salad:

• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup (a large handful) of French green beans
• 1 15 oz can cannellini beans, drained and rinsed
• 3/4 cup hearts of palm, sliced thinly
• 1/3 cup niçoise or kalamata olives, halved

Dressing:

• 1/3 cup olive oil
• 2 tbsp finely minced shallots
• 2 tbsp champagne vinegar (or white wine vinegar)
• 1 tsp dijon mustard
• 1/2 tbsp tamari or soy sauce
• 1/2 tbsp white or yellow miso
• 1/2 tsp Herbes de Provence
• 1/4 tsp salt
• Ground black pepper to taste