Rinse and steam the potatoes for 15 minutes (you may need to steam longer if the pieces are larger). Rinse under cool water, drain, pat dry and set aside.
Rinse and steam the haricot verts for 5 minutes. Rinse under cool water, drain, pat dry and set aside.
While the potatoes and haricot verts are steaming, prepare the vinaigrette. Whisk together the olive oil, dijon mustard, lemon juice and salt (see notes). Set aside.
Next make the bean mixture. Mix 1 teaspoon of the vinaigrette with the white beans. Add the 2 teaspoons of the chopped parsley, 1 tablespoon of chopped shallot and 1 tablespoon of capers.
If you want to make the “cashew cheese egg”, cut 5 small wedges of the Miyoko’s cheese and roll into 5 small balls (you may need to wet your hands slightly). You can also simply serve with the wedges.
Assemble the salad on a platter with the remaining ingredients.
Sprinkle 1-2 tablespoons of chopped shallots and remaining tablespoon of capers.
Drizzle with the vinaigrette.
Sprinkle with parsley if desired.
Notes
Any chef will tell you that the ratio of fat to acid for a vinaigrette is 3 to 1. Here I use a ratio of 2 to 1 because I prefer more acid and less fat in my dressing. Feel free to adjust to your personal taste.