Serves 4
8 cups mixed salad greens, washed and dried
1 cup haricot vert, blanched and dried
1 cup grape tomatoes, halved
1 cup Nicoise Olives, pitted
4 hard cooked eggs peeled and halved
8 small new potatoes, steamed, cooled and halved
8 ounces fresh wild bluefin toro, sliced thinly
For the vinaigrette:
1/2 cup fruity olive oil
1/4 cup balsamic vinegar
2 tablespoon Dijon Mustard
Salt and Pepper to taste
On a large serving platter or on four dinner plates, arrange salad greens
Distribute the remaining ingredients, except the vinaigrette ingredients, amongst the four plates or artfully on the platter.
In a small bowl mix vinaigrette ingredients and pour over salad to taste.
