Niçoise Salad

Add all of the vinaigrette ingredients (extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper) to a small bowl and whisk together until emulsified. Set aside.

Bring a small pot of water to a boil. Turn off the heat, gently add the eggs, then turn the heat back up to boil. Cook for 6½ to 7 minutes for a slightly jammy yolk, or 3 to 4 minutes longer for hard-boiled eggs.

Transfer the cooked eggs to an ice water bath for a few minutes. Once cooled, crack, peel, and halve each egg.

While the eggs are boiling, bring a separate medium pot of salted water to a boil. Add the potatoes, reduce heat to a simmer, and cook until tender, about 15 minutes. Drain and let cool, then slice in half.

Add the green beans to the pot of boiling water used for the potatoes (or a fresh pot). Simmer for 1 to 2 minutes until bright green. Immediately transfer to an ice water bath to stop the cooking, then drain.

Spread the mixed salad greens out onto a large platter.

Arrange the cooked potatoes, blanched green beans, drained tuna, halved grape tomatoes, pitted olives, thinly sliced red onion, and halved eggs on top of the greens.

Season the salad with kosher salt and freshly ground black pepper to taste. Drizzle about half of the prepared lemon vinaigrette over the salad. Serve immediately, with the remaining vinaigrette on the side.