Preheat oven to 425F. In two separate bowls, mix potatoes and green beans with oil until the potatoes and green beans are covered. Place potatoes on a baking sheet lined with foil. Sprinkle with salt to taste. Roast for 15 minutes and then add the green beans to the pan. Roast an additional 5-10 minutes, until potatoes are tender and lightly browned and the green beans are tender yet still have a little bite to them. Set aside.
To make the vinaigrette, whisk together mustard, vinegar, oil, honey, shallot and garlic. Taste and adjust as needed. Add salt and pepper to taste.
To assemble, layer mixed greens with roasted potatoes, green beans, corn, cherry tomatoes and drizzle with mustard vinaigrette. Toss and serve.
Calories: 269kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 38.8mg | Calcium: 33mg | Iron: 1.7mg