• 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 dry with paper towels. Season with salt and pepper. 
• Add shrimp to 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 is 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 medley 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. Season with salt and pepper. Add shrimp to the baking sheet beside green beans. Follow the rest of the recipe as written.