1/4 cup balsamic vinegar
1/2 cup olive oil
1 tsp  dijon mustard
1 shallot, minced
1 tsp fresh tarragon, minced
2 cans of good quality canned tuna or salmon (you can also use grilled salmon or swordfish, poached salmon, whatever you want)
1 1/2  pounds Yukon gold potatoes
1/2 pound haricots verts, trimmed
1 1/2 pounds tomatoes, cut into wedges
4 hard-boiled eggs
1 handful of pitted Greek olives
Salad greens (4-6 cups)
Salt and pepper to taste

To make the vinaigrette, whisk together the first 5 ingredients, along with 1 tsp of salt and 1/2 tsp pepper, in a small bowl and set aside.  

Place the potatoes and 2 Tb salt in a large pot of boiling water.  Lower the heat after adding the potatoes and simmer for about 15 minutes until the potatoes are tender.  Drain them and, when they are cool enough to handle, slice them into thick slices and set aside.

Blanch the haricots verts in a large pot of boiling, salted water for 1 1/2 minutes.  Drain and put them into an ice bath (a bowl of ice water) immediately to stop the cooking.  Drain again and set aside.

Arrange the salad greens on a platter, topped with the tuna or salmon, the potatoes, the haricots verts and the tomatoes, eggs and olives.  Drizzle with the vinaigrette and serve!

You can also add whatever other veggies inspire you at the Farmer's Market (Karen often adds golden beets.)!