My Favorite Salad

Place Jersey Royal potatoes in a pot with cold water and a generous amount of salt. Bring to a boil and cook until tender.

Boil eggs to your desired level of doneness.

Blanch asparagus in boiling salted water for a minute, then immediately transfer to an ice bath to stop the cooking.

Thinly slice the shallots and garlic and place them in a large mixing bowl.

Thinly slice the roasted red peppers.

Thinly slice the olives and add them to the bowl with the peppers.

Freshly chop the dill and add it to the bowl.

Once the potatoes are cooked and have cooled slightly, chop them into bite-sized pieces and add to the bowl.

Add butter beans to the salad bowl, reserving some of the bean stock for the dressing.

In a separate container, combine the reserved bean stock, olive oil, mustard, and balsamic vinegar. Season with salt and pepper, and mix well.

Crumble fresh feta cheese into the salad.

Slice the blanched asparagus and add it to the bowl.

Pour the prepared vinaigrette over the salad and toss everything together.

Slice the boiled eggs and arrange them on top of the salad. Finish with a fresh grind of black pepper.