Niçoise Salad with Grilled Vegetables and Basil Mustard Vinaigrette

Ingredients

• 2 Tablespoons red-wine vinegar
• 1 Tablespoon Dijon mustard
• 1 shallot, peeled and quartered
• 12 large basil leaves
• 1/2 Cup extra-virgin olive oil
• 1/4 Teaspoon sea salt
• Freshly ground pepper, to taste
• 4 baby eggplants, cut into 1/4-inch-thick slices lengthwise
• 2 Teaspoons extra-virgin olive oil, plus more for grilling the eggplant
• Sea salt and freshly ground pepper, to taste
• 1 medium-sized red onion, peeled and cut into 1/2-inch-thick slices through the root end*
• 1 Teaspoon balsamic vinegar
• 1 large handful baby arugula
• 1 1/2 Pound baby red potatoes, unpeeled, boiled until tender, and halved
• 8 Ounces haricots verts, trimmed and left whole
• 2 ripe medium-sized tomatoes, cut into 1/2-inch-thick slices
• 4-6 hard-boiled eggs, peeled and halved
• 1/2 Cup Niçoise olives
• 1/3 Cup large caper berries, drained

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