1 lb fingerling potatoes (small Yukon Gold work well, too), halved lengthwise
1/2 lb fresh thin green beans, trimmed and halved crosswise
2 tsp Dijon Mustard
2 1/2 Tbsp cider vinegar (apple cider vinegar works as well)
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh dill, divided (I only used 2 Tbsp total…depend on how "dilly" you want it to taste)
3/4 lb medium shrimp, cooked, peeled, and deveined. (I get the Target "Market Pantry" frozen shrimp in a bag…thaw, season with Paul Prudhomme's Seafood Magic and then cook up on the Foreman Grill)
3 Tbsp pecan halves, toasted
1. Place potatoes in saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 Tbsp dill; stir with a whisk. Set dressing aside.
3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing (mix if desired) and top with roasted pecans.