1. Blanch asparagus and green beans for 3 minutes in sauté pan with 1 cup water.
2. Remove from pan and place on baking sheet.
3. Boil potatoes until tender. Remove from water, slice in half and place on sheet pan with beans and asparagus.
4. Drizzle with olive oil, salt and pepper and set aside.

To Poach Fish:

1. In a small sauté pan (6-7 Inches), pour 1/2 C Extra Virgin Olive Oil,  thyme and onion and heat over medium heat for 5 minutes. Add fish to oil and cook for 5-6 minutes, occasionally spooning oil over top of fish (do not allow oil to get to hot where it fries the fish).
2. While fish is cooking, start to assemble the salad and make the dressing.

To make dressing:

1. Combine all ingredients and whisk until well combined. 
2. Place romaine in a mixing bowl, and drizzle dressing over and toss.
3. Move to a serving bowl and add vegetables, olives and eggs.
4. Remove cod from oil and allow to cool for 5 minutes. Then top salad with cod.
5. salt and pepper to taste