1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
1 pound new or baby red potatoes
2 cans of white beans drained and rinsed(such as chickpeas or great northern)
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1-2 tablespoons finely chopped shallot
1.To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
2. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
3.Combine potatoes, peas, beans, shallots, and the dressing. Divide among mason jars (about 4) top with spinach, or place the spinach in a separate container. Just before eating combing the spinach and salad mixture
This was adapted from eatingwell.com to be vegetarian and made ahead for lunches for the week. Even on Friday(after being made on Sunday) it was still delicious!