Salade Nicoise

For the dressing: Whisk the mustard and red wine vinegar until well combined. Slowly add the olive oil while constantly whisking, until the ingredients thicken and emulsify. Season with salt and pepper. If the dressing is too acidic, add a bit of honey to correct. Set aside.

For the salad: Wash, dry, and tear the lettuce into bite-sized pieces. Place in the refrigerator to chill. Bring 2 quarts of water seasoned with 1 tablespoon of salt to a boil. Add the haricot vert and cook for 3-5 minutes or until they are crisp tender. Remove the beans from the water with a slotted spoon and place in a bowl of ice water to stop them from cooking. Drain, toss with 1 tablespoon of salad dressing and set aside.

Return the saucepan of salted water to a boil and add the potatoes. Cook until tender, drain thoroughly and cut in half. While still warm, toss the potatoes with 1 heaping tablespoon of dressing.

Peel and slice the hard cooked eggs into fourths.

To assemble: Toss the lettuce with enough dressing to coat. Divide the lettuce between 2 plates. Divide the haricot vert and place equal amounts on each salad. Do the same with the potato, egg, olives, (confession time: I ate all the olives before they could make it onto the salad) and cover all with a sprinkling of sliced green onion. Spoonful one can of tuna in the middle of the salad and drizzle with any remaining dressing.