12 Stoneless Halkidiki and Kalamata Olives with Sundried Tomato
8 oz green beans, trimmed and halved
8 small potatoes
1/4 cup minced shallots
1/4 cup red wine vinegar
2 tbsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground pepper
3 tbs extra virgin olive oil
6 cups mixed salad greens
2 6 oz cans chunk light tuna, drained
Add the green beans to a saucepan of boiling water and cook for 1 – 2 minutes until tender and bright green. Using a slotted spoon, transfer the beans to a colander, rinse under cold water and set aside in a large bowl.
Carefully place the potatoes and eggs into the boiling water. Cook the eggs for approximately 12 minutes until hard. Using a slotted spoon, transfer the eggs to the colander, rinse under cold water until cool and set aside.
Continue cooking the potatoes until fork-tender. Drain the potatoes and rinse under cold water until cool enough to handle.
Combine the shallots, vinegar, mustard, salt and pepper in a small bowl. Slowly whisk in oil.
Cut the potatoes into quarters or eighths, depending on their size and add to the bowl with the beans.
Add greens, tuna and the dressing to the bowl and toss well.
Peel the eggs and cut into wedges.
Divide the salad among 4 plates. Top with egg wedges and olives. Serve immediately.