This is a spectacular salad for winter: chock-full of vitamins of all kinds, hearty, and made with stuff that is in season and vibrant despite the frost. The mustard and feta give it an extra hit of flavor, as well as a creaminess that complements the potatoes perfectly.

1 pound organic yellow or red waxy potatoes
1 organic shallot
1 garlic clove
1 small bunch dill or chives
6 ounces of organic green beans
6 ounces of organic baby spinach
2 tablespoons balsamic vinegar
1 teaspoon mustard
1/3 cup olive oil
3 tablespoons yogurt
2 ounces feta cheese
Salt to taste

Snap the beans in half and steam for about five minutes. Meanwhile, mince the garlic clove and whisk together with vinegar, mustard, olive oil, yogurt, and salt to taste. Plunge the beans into cold water when they are ready, to stop the cooking and keep the color (and vitamins) bright. Toss with a few spoonfuls of the dressing you have made.

Reserve all this. When you are ready to eat, chop and steam a quarter of the potatoes for about 10 minutes and toss with some more of the dressing. Arrange a handful or two of the spinach in a bowl and top with the potatoes and beans, a little more dressing, and the feta cheese. You can also just make all of it ahead of time if you prefer it cold or don’t mind reheating the whole salad.