Dijon Vinaigrette: In a small bowl, combine mustard, vinegar, lemon juice, garlic, salt, pepper and sugar. Slowly whisk in the olive oil. Set aside.

Blackening Spice:In a small bowl combine the paprika, garlic powder, salt, pepper and thyme leaves. Mix thoroughly. Set aside.

Salmon: Pat salmon dry with a paper towel and let the fillets come to room temperature for 10 minutes before cooking. Drizzle fillets with olive oil and then sprinkle with some of the blackening spice. Heat one tablespoon of olive oil over medium heat in a large nonstick skillet. Add the salmon fillets and cook until golden brown on one side, about 4 minutes. Turn and continue to cook for an additional 3 minutes until firm to the touch.Let cool, then flake into big chunks. (as pictured)

Place potatoes in a large saucepan with 1 tsp. salt. Add water to the pan until potatoes are covered by about 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook until potatoes are fork tender, about 7-8 minutes. Remove potatoes from water to a bowl and let cool. Then halve eat potatoes lengthwise. Bring the water in the saucepan to a boil over high heat and add the haricots verts. Cook for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Drain again. Set aside.

Place the chopped romaine in a large bowl and toss with some of the Dijon vinaigrette to taste. Place the romaine in the center of a large platter. Place the salmon, halved potatoes, haricots verts, tomatoes, eggs and olives around and on top of the lettuce. Drizzle with some extra vinaigrette and sprinkle with salt and pepper to taste. Serve immediately.