Nicoise Salad with Chamagne Dressing

This is a recipe for making a Nicoise salad.
With tuna, green beans, new potatoes,
red onions, Nicoise olives, cherry tomatoes
and hard-boiled eggs.
A simple champagne vinegar dressing,
with the flavor of mustard, shallots
and fresh tarragon, ties it all together.

Ingredients:
2 tablespoons champagne vinegar
1 tablespoon chopped tarragon
1 teaspoon Dijon mustard
1 small shallot, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Canned tuna to taste
Olive oil cooking spray
1 1/2 pounds small new potatoes, cooked
1/2 pound green beans, trimmed, cooked
1 cup halved cherry tomatoes
1/2 cup pitted Niçoise olives
1/2 cup thinly sliced red onion
1 hard boiled egg, peeled and cut into wedges

Directions:
In a small bowl, whisk together vinegar,
tarragon, Dijon, shallot, salt and pepper.
Slowly whisk in oil to make a vinaigrette.
Put tuna into a wide, shallow dish,
drizzle all over with 2 tablespoons
of the vinaigrette,
cover and chill for 30 minutes.
Arrange tuna, potatoes, green beans,
tomatoes, olives, onion and egg (if using)
on a large platter and serve with remaining
vinaigrette on the side to spoon over the top.