Whisk together the dressing ingredients and set aside.

Cook the red potatoes in water until tender, about 15 minutes depending on size. Drain and drizzle with 1 tablespoon of the vinaigrette. Toss and set aside.

Bring 4 cups of water to a boil in the same saucepan used to cook the red potatoes. Add the asparagus and cook for 4 minutes or until crisp-tender. Remove the asparagus with tongs and immediately dunk the spears in ice water to stop the cooking process. Drain and place on a paper towel lined plate to dry.

Bring the water to a boil again and add the green beans. Cook for 3-4 minutes until crisp-tender. Remove the green beans and dunk in ice water. Drain and add them to the paper towel lined plate to dry with the asparagus.

In a small bowl combine the drained and rinsed kidney beans and sliced shallot. Add 1 tablespoon of vinaigrette and toss to coat. Set aside.

In another small bowl toss the artichoke hearts with 1 tablespoon of the vinaigrette. Toss the asparagus and green beans in 2 tablespoons of the vinaigrette. Toss the lettuce leaves with 2 tablespoons of vinaigrette and arrange them in a platter or individual serving dishes. Arrange the vegetables, kidney beans, eggs, artichoke hearts, and olives over the lettuce. Serve with any left over vinaigrette and enjoy!