Niçoise Salad

Dijon Vinaigrette

1/4 cup olive oil

1 medium lemon, juiced

2 tsp Dijon mustard

Salt and pepper, to taste

In a small bowl or jar, whisk together the olive oil, lemon juice and Dijon mustard until emulsified. Season with salt and pepper.

1 lb baby potatoes, washed

4 large eggs

8 oz haricots vert, trimmed

1 pint heirloom cherry tomatoes, halved

8 oz yellowfin or albacore tuna

1 celery stalk, chopped in a small dice

10 pitted Kalamata olives, finely chopped

2 tablespoons extra virgin olive oil

10 oz mixed baby greens

Place the baby potatoes in a medium pot and cover with salted cold water. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until fork-tender.

In a small pot, boil eggs for 9-10 minutes. Remove the eggs and potatoes, and let them cool.

Drop the green beans in salted boiling water and blanch for 2 to 3 minutes until bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking. Drain and pat dry. Place the tuna in a medium bowl and combine with celery, Kalamata olives and olive oil and mix well.

Arrange a bed of greens on a large platter. Artfully group the halved potatoes, green beans and quartered eggs. Place the tuna in the center. Arrange cherry tomatoes around the tuna.

Drizzle the vinaigrette evenly over the entire salad just before serving.