Ingredients

• ¼ c white wine vinegar
• 1 shallot, chopped
• 1 garlic clove, minced
• 2 tsp Dijon mustard
• ¼ tsp dried thyme
• 1 Tbsp fresh parsley
• ½ tsp salt
• ½ tsp black pepper
• ¾ c extra-virgin olive oil
• 1 lb fresh green beans, blanched
• 1 lb small potatoes, cooked and cooled
• 10 oz spring mix salad
• 6 hard-boiled eggs, peeled and halved
• 1 c cherry tomatoes
• 8-oz can tuna, drained 
• 2-oz anchovy fillets, drained
• 2 Tbsp capers, drained
• ½ cup Kalamata olives, sliced
• ¼ red onion, sliced
• Lemon slices, for garnish 

Directions

1. Blend first eight ingredients in a small food processor, then gradually add olive oil and blend until emulsified.
2. Combine next two ingredients in large bowl and add ¼ cup of vinaigrette; toss and set aside.
3. Combine remaining ingredients in a large salad bowl, plus the prepared potato and green bean mixture.
4. Drizzle remaining vinaigrette over salad and garnish with lemon slices.

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