Directions

• In a small bowl, whisk together the mustard, honey, and vinegar. Drizzle in the olive oil while continuously whisking until all the oil is emulsified. I find it works best to alternate between a side to side whisking motion and a circular whisking motion. Season to taste with Kosher salt and black pepper. 
• Bring 4 qts water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water until the bowl is 2/3 full. Add the snap peas to the boiling water and cook for 45-60 seconds. Remove the snap peas from the water and plunge into the ice bath. Repeat with the asparagus. Bring potatoes and fresh water to a boil and cook the potatoes until they are fork tender. While the potatoes cook, drain the asparagus and snap peas, pat dry gently with a towel, and move to a cutting board.  Slice the asparagus half crosswise, then lengthwise and julienne the snap peas. Drain and rinse the potatoes in cold water, then transfer to a large plate or platter.  Using a sturdy glass or a mason jar, gently smash the potatoes. Layer the asparagus and snap peas on top of the potatoes. Break the smoked salmon apart with your hands and scatter atop the veggies. Garnish with the sliced shallots and dress with Honey Mustard Dressing.