Nicoise Salad

After some binge-eating at a Mexican restaurant the night before, I decided that a nice yet satisfying salad would be just the thing for the next evening's meal. The recipe is adapted from The Barefoot Contessa Cookbook; she uses fresh grilled tuna-- I know it's low-brow but I like canned tuna better....
If you don't feel like grilling the potatoes, you can easily get by with merely boiling them.

I won't give proportions here- just make how much you want or need.

For the Salad:
green beans, cooked in salted water for 4-6 minutes (depending upon how al dente you want them)
hard boiled eggs

sliced tomatoes
tuna, fresh or canned
arugula
nicoise olives
potato-scallion salad (recipe follows)
champagne vinaigrette (recipe follows)
flaked sea salt
freshly ground pepper

Arrange the salad as pictured above with the arugula as a base below the potatoes; drizzle with the vinaigrette and sprinkle with flaked sea salt and fresh pepper.

For the Potato Salad:
fingerling potatoes
scallions, cut into 2" pieces

Put the potatoes in cold, salted water and bring to a boil; boil for 15 minutes and drain. Let them cool and then cut them in half lengthwise or in quarters if they are thick. Heat the grill to high and brush the potatoes and scallions with olive oil; season with salt and pepper. Grill on a grill pan for about 10 minutes or so until browned on one side. Put the potatoes and scallions in a bowl and toss with just a little of the vinaigrette to moisten.

For the vinaigrette:
3 T champagne vinegar
1 t Dijon mustard
1/2 t kosher salt
freshly ground pepper
1/2 cup extra-virgin olive oil

Combine the first 4 ingredients and then whisk in the EVOO to make an emulsion.