Instructions: Roast potatoes and beets: Preheat oven to 400 degrees with one rack in the center and one rack in the bottom third.

In a small roasting pan, toss potatoes with 1 tablespoon oil, the thyme, salt, and pepper, and cover with aluminum foil. In a second small roasting pan, combine beets and the remaining tablespoon oil. Season with salt and pepper, add 1/2 cup water, and cover with aluminum foil.

Transfer potatoes and beets to oven, and bake until tender when pierced with the tip of a knife, 35 to 45 minutes for the potatoes and 45 minutes to 1 hour for the beets. Remove from oven, and let stand until cool; set aside.

Prepare salmon: Reduce oven temperature to 250 degrees and place a roasting pan filled with water on bottom rack. Line a baking sheet with parchment paper and lightly oil parchment; set aside. Chop parsley, shallots, dill, tarragon, and lemon zest together until very fine. Transfer to a small bowl and stir in oil; set aside.

Season skin side of fish with 2 teaspoons coarse salt and a pinch of pepper. Place skin-side down on prepared baking sheet. Season with fleur de sel and more pepper. Coat fish with herb mixture. Transfer to oven, and bake 30 minutes for rare to medium-rare. Remove from oven, and let stand until room temperature.

Make the Mustard Vinaigrette: In a small bowl, whisk together the mustard, vinegar, salt, pepper, and egg yolk. Drizzle in oil, whisking constantly until thickened. Add 1 tablespoon water, and whisk to combine. (

Makes about 2/3 cup)

To assemble: Cut potatoes in half. Toss with 2 teaspoons mustard vinaigrette and 1/2 teaspoon salt. Peel beets, and cut into wedges. Place in a small bowl. Season with 1/8 teaspoon salt, a pinch of pepper, the olive oil, and lemon juice. Toss to combine. Cut eggs in half lengthwise, and season with salt and pepper.

In a medium bowl, toss dandelion greens with 3 tablespoons vinaigrette, a pinch of salt, and a pinch of pepper. Arrange greens on a platter. Top with potatoes, beets, and eggs. Top with salmon. Alternatively, divide greens among six plates. Place 3 potato halves on each salad. Spoon beets around each plate. Flake salmon and lay over greens in center of plate. Garnish each plate with half an egg.

This recipe yields 6 servings.

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