• 4–6  fish boneless, skinless filets – (4–6 ounces each, thicker cut) use a grillable fish: salmon, black cod, rockfish, mahi mahi, halibut, bass, or tuna

Fish Marinade:

• 1/4 cup olive oil
• 4 cloves garlic, finely minced
• 1 T whole grain mustard
• 1 tsp kosher salt
• fresh ground pepper
• zest of one lemon

Salad ingredients:

• 1 x 15 oz can cannellini beans rinsed and drained (or 1 1/2 C cooked) or sub 3 boiled eggs, cut in half
• 10 baby new potatoes halved and blanched
• 1/2 lb green beans trimmed and blanched
• 1/4 cup kalamata or niçoise olives sliced
• 2 Tbsp capers, drained.
• 1/2 C sliced roasted red bell pepper
• Greens, spinach or arugula for 4-6 people, approx 1 lb
• 8 oz  cherry tomatoes

Nicoise Dressing Ingredients:

• 1/4 cup fresh lemon juice and zest of one lemon (Meyer Lemon is nice)
• 1 tablespoon red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 C red onion- finely diced
• 1 Tbsp fresh thyme leaves, or oregano
• 1/2 cup chopped Italian parsley
• 2 teaspoons whole grain mustard
• 3/4 tsp Kosher Salt
• fresh ground black pepper