Freekeh And Frisée

• 6 ounces (170 g) French green beans, trimmed
• 1/4 cup (60 ml) Champagne vinegar or white wine vinegar
• 1 teaspoon Dijon-style mustard
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons olive oil
• 6 sun-dried tomatoes
• 6 cups (240 g) pale yellow frisee or curly endive leaves, washed and spun dry
• 1/2 cup (40 g) fresh flat-leaf parsley leaves
• 1/2 cup (70 g) nicoise or Kalamata olives, pitted
• 2 cups (360 g) cooked freekeh, cooled
• 2 (4.5-ounce / 130-g) cans tuna in olive oil, drained
• 4 large eggs, hard-cooked, peeled, and quartered

1. In a large saucepan of boiling water, blanch the green beans until just tender and bright green, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and set aside in the refrigerator.
2. In a medium bowl, whisk together the vinegar, mustard, salt, and pepper, then whisk in the oil until emulsified. Cut the sun-dried tomatoes into 1/8-inch-wide (3-mm-wide) strips and add to the dressing; if the tomatoes were not packed in oil, set them aside to soften in the dressing for at least 15 minutes.
3. Spread the frisee and parsley on a large serving platter. Make piles of the olives, freekeh, tuna, eggs, and beans; with a slotted spoon, transfer the tomatoes from the dressing to a pile in the frisee and drizzle everything with the dressing. Serve immediately.

green beans, vinegar, mustard, salt, freshly ground black pepper, olive oil, tomatoes, endive, parsley, niueoise, olive oil, eggs

Taken from www.epicurious.com/recipes/food/views/freekeh-and-frisee-51194620 (may not work)