Nicoise Salad with Dolce Vita Balsamic Vinaigrette

1. In a large bowl, add the can of trimmed Daucy Haricots Verts, and drain the liquid. To this bowl, add minced onion, halved or quartered cherry tomatoes, small radishes, finedly chopped Kalamata olives and lettuce leaves.

2. Next add 1 can worth of drained Ortiz White Tuna. Halve or quarter the 4 large boiled eggs and add them to the bowl as well.

3. In a separate bowl, mix in 2 tablespoons of dry white wine, ¼ cup Dolce Vita Balsamic Vinegar of Modena, 2 tablespoons Delouis Fils Dijon Mustard, fresh thyme, 1 teaspoon of the brine from the Kalamata Olives, 1 tsp Isvaari Black Pepper Powder, and ¾ cup Dolce Vita Extra Virgin Olive Oil. Combine these ingredients well to form a dressing or vinaigrette.

4. Add the vinaigrette to the salad, combine well and serve.