Smoked salmon,double cress & potatoe salad platter

400g small new potatoes
100g green beans
12 quail eggs
2 packs smoked salmon
5 spring onions,trimmed
2 avocados
1 head of chicory,broken into leafs

1 pot mustard cress,trimmed
For the dressing
1tbsp wholegrain mustard
1tsp clear honey
3tbsp cider vingar
8tbsp olive oil

To make the dressing,whisk all the ingredients together in a bowl with some seasoning.Cook potatoes in boiling water until cooked but still with a slight crunch,drain,refresh in iced water to stop them cooking futher,then drain again.Cook the quail's eggs for 3 mins.Drain,place uder cold water,then peel and halve.Flake the salmon into large chunks into a bowl and slice the spring onions.Just before serving,halve,peel and slice the avocados.This is a layered salad rather then a tossed salad,so start by scattering the watercress and chicory over a platter.Scatter different handfuls at a time of all the other ingredients so that they are evenly distributed.Drizzle over the dressing and serve with crustie bread.