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1
In a small bowl, mix the mayo with 1 tsp dijon mustard and 1 tbsp honey. Incrementally add more mustard and honey to achieve the sweetness/sharpness that you prefer. Slowly whisk in milk to thin out the dressing. If you prefer thicker dressing, add less milk, or add more for thinner dressing. Whisk in the shallot and dried parsley. Set aside.
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2
Preheat your grill to 400deg F while you prepare all of the vegetables.
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3
Toss the quartered potatoes in 1 tbsp olive oil, salt and Italian seasoning. Grill for approx 15 min then flip the potatoes to grill on the other side. Continue to grill for another 5-10 min, or until soft when pierced. Set aside.
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4
For the green beans, preheat 1 tbsp oil in a pan on med-med high heat. Add the green beans and cook for about 5 min, tossing to prevent over browning. Set aside.
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5
To compose the salad, toss the lettuce with dressing in a large salad bowl (you may not use all of the dressing). Sprinkle the lettuce with shredded cheddar. Layer the halved cherry tomatoes, prepared green beans and potatoes over the dressed lettuce and cheese. Top with hard boiled egg and fried onions (optional) to serve.
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6
Modifications and notes - To make the dressing lighter, substitute light sour cream or Greek yogurt for the mayonnaise. If you are using an electric grill (like me), add a small smoker box with wood chips to enhance the grilling flavor of the potatoes. Or, you can simply roast the potatoes in a 400deg oven if you don't have a grill or don't want to go to the trouble. For the green beans, I also like to eat them uncooked if they are fresh. Canned green beans can also be substituted for convenience.
