INGREDIENTS
6 smalls
potatoes
1 cup
haricot verts
1 head
lettuce
1/2 cup
kalamata olives
1/2 cup
tomato
1/2 medium
beet
15 oz
chickpeas
1 tsp
dijon mustard
1 tsp
maple syrup
1 tsp
dill
1 pinch
sea salt
1 Tbsp
roasted sunflower seeds
3 Tbsps
shallot
1 tsp
dijon mustard
1 tsp
thyme
1/3 cup
red wine vinegar
1/4 tsp
salt and pepper
1/4 cup
olive oil