Niçoise Salad with Grilled Vegetables and Basil Mustard Vinaigrette recipes

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 shallot – skinned and quartered
• 12 large leaves fresh basil
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• ground black pepper
• 4 baby eggplants (cut in 1/4” slices lengthwise)
• 1 medium red onion – peeled and cut in 1/2” slices through the root end so slices stay attached together
• 1 teaspoon balsamic vinegar
• 2 teaspoons extra virgin olive oil
• sea salt
• ground black pepper
• 1 large handful baby arugula (3 oz) (85gr) – rinsed and spun dry
• 1 1/2 lbs (680gr) baby red potatoes – unpeeled, boiled until tender and halved
• 8 oz (227gr) haricots verts – stem ends trimmed and left whole
• 2 ripe medium tomatoes – cut in 1/2” slices
• 4 to 6 hard boiled eggs – peeled and halved
• 1/2 cup Niçoise olives
• 1/3 cup large caper berries – drained

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