准备

煮扁豆

• 将欧芹，百里香和月桂叶捆绑在一片带有厨房麻线的芝士塞子中。
• 用中火在4夸脱锅中加热橄榄油。加入胡萝卜，芹菜和韭菜，然后煮，偶尔搅拌，直到嫩，直至3至5分钟。加入小扁豆，鸡汤，1茶匙。盐，1/2茶匙。胡椒和草药捆。煮沸，减少煮熟，煮至扁豆只有25分钟。排干，然后将扁豆铺在有框的烤盘上以快速冷却。（扁豆可以提前2天煮熟；盖子和冷藏。送到室温之前。）

做芥末奶油

• 在一个小碗中，将奶油奶油，芥末，蜂蜜和醋混合在一起。调味，用盐和胡椒粉调味。覆盖并冷藏长达2天。

土豆

• Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.

烤土豆和鲑鱼

• 准备中高（400°F至475°F）的气体或木炭烧烤火。
• 用橄榄油慷慨地刷三文鱼，用盐和胡椒粉轻轻调味，然后烤一次，直到中心几乎不透明，6至7分钟。
• Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill, flipping once, until tender and nicely marked, 5 to 7 minutes.

服务

• Flake the salmon into large pieces. Spread half of the mustard sauce on a large platter or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the microgreens, and serve with the remaining mustard cream on the side.