Nicoise Salad

• FOR THE DRESSING:
• 1/4 cups White Wine Vinegar
• 1 Tablespoon Finely Minced Shallots
• 1/2 teaspoons Dried Dill
• 2 Tablespoons Dijon Mustard
• 3/4 cups Olive Oil
• Fresh Ground Black Pepper To Taste
• FOR THE SALAD:
• 1 head Lettuce, Chopped Or Torn Into Bite Size Pieces
• 1 cup Grape Tomatoes
• 1 cup Sliced Cucumbers
• 1/2 cups Sliced Radishes
• 1 cup Nicoise Olives
• 1/2 pounds Trimmed And Blanched Green Beans
• 3 Hard Boiled Eggs, Peeled And Halved Lengthwise
• 3/4 pounds Small Red Potatoes Boiled And Cooled
• 2 cans (7 Oz. Size) White Albacore Tuna, Drained

1. In a medium bowl, whisk wine vinegar, minced shallots, dill and mustard. Drizzle in olive oil while whisking continuously. Season with fresh ground black pepper to taste.
2. Top platter or plates with lettuce, tomatoes, cucumber slices, sliced radishes, Nicoise olives, green beans, halved eggs, halved potatoes and tuna. Drizzle with mustard vinaigrette and serve promptly.

dressing, ubc, shallots, dill, dijon mustard, olive oil, ground black pepper, salad, head lettuce, grape tomatoes, cucumbers, radishes, nicoise olives, green beans, eggs, red potatoes, white albacore

Taken from tastykitchen.com/recipes/salads/nicoise-salad-2/ (may not work)