Niçoise Salad

Ingredients

1 pound young organic red-skinned potatoes, sliced 1/3-inch thick

1⁄2 cup Extra Virgin Olive Oil

1⁄4 cup Apple Cider Vinegar

1 tablespoon organic dijon mustard

1 teaspoon raw and unfiltered clover honey

Salt and black pepper

10 ounces organic haricot vert/green beans, ends trimmed

2 medium heads organic red or green leaf lettuce, torn into bit-sized pieces

2 (6.7-ounce) jars tuna fillets in olive oil, (or Wild Planet Yellowtail Fillets in Extra Virgin Olive Oil or canned tuna of choice

4 Organic Pasture-Raised Eggs

1⁄2 cup pitted organic Kalamata olives

2 small organic vine-ripened tomatoes, cored and cut into wedges

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Directions

Place the potatoes in a large pot, cover with water (2 inches of water above the potatoes), and add 1 tablespoon of salt. Bring to a boil.
Once boiling, lower the heat to maintain a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, make the vinaigrette and cook the green beans.
For the vinaigrette: Add the oil, vinegar, Dijon mustard, and honey to a small jar with a fitted lid.
Shake until well blended. Season with salt and pepper.
For the green beans: Fill a medium pot halfway with water, and add 2 teaspoons of salt. Bring to a boil over high heat.
Add the green beans to the boiling water. Cook until tender, but still firm to bite, 3-5 minutes.
Drain and either rinse with cold water to stop cooking or shock for 30 seconds in ice water and drain.
Once the potatoes are done, drain the water and place them in a bowl and dress with ¼ cup of the vinaigrette; toss and stir until well coated.
Set aside.
Divide the lettuce among four dinner plates or large salad bowls.
Divide the tuna fillets evenly and mound in the center of the lettuce on each plate.
Arrange the potatoes and green beans in mounds on opposite sides of the tuna.
Add the hard-boiled eggs, olives, and tomatoes in mounds around the tuna.
Drizzle the remaining vinaigrette equally over each salad and serve immediately.