Scrub potatoes, cut into wedges, and steam until just tender. Blanch asparagus and green beans. In a blender or food processor, mix olive oil, shallot, garlic, lemon juice and vinegar. Toss potatoes and veggies with about half the dressing. Arrange greens in a bowl and top with a little dressing. Top with the potatoes and veggies, add freshly ground black pepper or more dressing to taste, and serve. Serves 8.
