Cook green beans in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain.
Transfer to a bowl of water with ice cubes to stop the cooking. When cool, drain and dry well.
Boil water, add whole potatoes, turn heat down and gently simmer potatoes until they are just tender. Drain and cool. Cut into quarters.
Prepare the vinaigrette while the vegetables cook. Mix vinegar, mustard, salt and pepper together in a medium bowl. Slowly drizzle the olive oil in while whisking.
Add the tarragon, potatoes, green beans and mushrooms; toss gently.
Make a mound of microgreens on individual plates and spoon potato and green bean mixture on top.
Leave a comment