• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Line a baking sheet with parchment paper.
• Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
• To the prepared baking sheet, add potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the bottom of the oven for 20-24 min, flipping halfway through, until tender and golden. 

• Thinly slice radishes.
• Thinly slice chives.
• Trim green beans, then cut in half.
• Line another baking sheet with parchment paper.
• To one side of the prepared baking sheet, add green beans and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.

• Using a strainer, drain and rinse shrimp. Pat shrimp dry with paper towels, then season with salt and pepper.
• Arrange shrimp on the baking sheet beside green beans. Drizzle 1/2 tbsp (1 tbsp) oil over top.
• Roast in the middle of the oven for 8-12 min, until beans are tender-crisp and shrimp are cooked through.** (NOTE: For 4 servings, use two baking sheets and roast in the top and middle of the oven, rotating sheets halfway through.)

• Meanwhile, to a large bowl, add vinegar, half the mustard and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then stir to combine. This is your veggie dressing.
• To a small bowl, add mayo, creamy horseradish sauce, remaining mustard and half the chives. Season with salt and pepper, then stir to combine. This is your finishing sauce.

• To the bowl with dressing, add potatoes, green beans, radishes and spinach. Toss to combine. 

• Divide spinach between plates.
• Top with veggies, shrimp and creamy chive-horseradish sauce.
• Sprinkle remaining chives over top.

If you've opted for shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Cook shrimp in the same way the recipe instructs you to cook salmon.