Salad season is well and truly here as summer has arrived early in SW France. I liked the look of this recipe as it uses salmon instead of tuna.We both thought it was delicious and I will  be making it again so merci to the foodandwine website for the great recipe.Salmon Niçoise SaladIngredients1 pound multicolored or red baby potatoes8 ounce trimmed haricots verts (French green beans)4 large eggs2 ½ teaspoons Dijon mustard1 teaspoon grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon), divided1 teaspoon kosher salt, divided1 teaspoon black pepper, divided½ cup extra-virgin olive oil, divided3 tablespoons finely chopped shallot (from 1 medium shallot)½ teaspoon honey1 pound skin-on salmon fillet, any pinbones removed1 pound mixed lettuces (such as frisée, curly endive and/or green leaf lettuce), torn (about 9cups) (from 2 heads lettuce)½ cup pitted Niçoise olives, halved8 anchovy fillets (from a 3.3-ounce jar)? cup torn fresh flat-leaf parsleyDirectionsPreheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes. Add green beans; cook until potatoes are tender and green beans are tender-crisp, about 3 minutes. Using tongs or a slotted spoon, transfer potatoes and green beans to a bowl filled with ice water, reserving boiling water in pot.Using a slotted spoon, carefully lower eggs into boiling water; cook until whites are set and yolks are jammy, 7 1/2 minute...