Salad Nicoise

fresh green beans (2 cups)
1 recipe Nicoise Dressing or 1/2 cup bottled balsamic vinaigrette salad dressing
Boston or Bibb lettuce leaves
11/2 cups flaked cooked tuna or salmon or one 9-1/4-ounce can chunk white tuna (water-pack), drained and broken into chunks
2 medium tomatoes, cut into wedges
2 Hard-Cooked Eggs, sliced
1/4 cup thinly sliced green onions (2)

Directions
Wash green beans; remove ends and strings. In a large saucepan cook green beans and potatoes, covered, in a small amount of lightly salted boiling water for 10 to 15 minutes or just until tender. Drain; place vegetables in a medium bowl. Cover and chill for 2 to 24 hours.
Prepare Nicoise Dressing. To serve, line 4 salad plates with lettuce leaves. Arrange chilled vegetables, tuna, tomatoes, eggs, and olives (if desired) on the lettuce-lined plates. Sprinkle each serving with green onions. If desired, top each salad with an anchovy fillet and garnish with tarragon. Shake dressing; drizzle over each salad. Makes 4 main-dish servings.
Nicoise Dressing: In a screw-top jar combine 1/4 cup olive or salad oil; 1/4 cup white wine vinegar or white vinegar; 1 teaspoon honey; 1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed; 1 teaspoon Dijon-syle mustard; 1/4 teaspoon salt; and dash black pepper. Cover and shake well. Makes about 1/2 cup.