2lb baby red potatoes quartered.
4oz package butter lettuce
2 heirloom tomatoes cubed
2 avocados cubed
1/4 cup Pickled red onion
1/4 cup Shallot Dijon vinaigrette
preheat oven to 450 degrees.
Place potatoes in large bowl, coat generously with olive oil, dill, herb compound and sea salt. Stir together and transfer potatoes to a large baking sheet. Spread out evenly.
roast for 30 minutes, stirring halfway through.
While potatoes are roasting, combine lettuce, tomatoes, avocado, red onion in a large salad bowl. sprinkle with sea salt. Add potatoes on top of salad right out of the oven.
toss with vinaigrette.