This salad is a French classic and pairs well with Rose like the one from the Flying Fox Vineyard and appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

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What You’ll Need:

• ¾ c. olive oil
• ¼ c. lemon juice
• 2 T. Dijon mustard
• 1 t. honey
• ½ t. black pepper
• ½ t. kosher salt
• ½ lb fresh green beans, steamed to tender-crisp
• 9 to 12 baby potatoes, cut in two and steamed to soft
• 2 baby cucumbers, sliced ¼” on a bias

• 14 - 18 kalamata olives
• 2 eggs, hard cooked, cut into quarters
• ½ c. canned white beans, rinsed and drained
• 3 thin slices red onion, cut in half and separated
• 7 cherry tomatoes, cut in half
• 1 T. drained capers
• 8 to 12 ounce tuna steak, seared on the grill on both sides and sliced
• Small mixing bowl

Directions:

Step 1: In a small bowl, mix together the olive oil, lemon juice, dijon mustard, honey, black pepper, and salt.

Step 2: Carefully arrange the ingredients on two plates or a platter.

Step 3: Drizzle with the dressing and serve.