salad nicoise

8 oz of canned tuna-drained and flaked
4 to 5 isburg lettuce leaves- roughly torn and placed in chilled water.
2-6 cherry tomatoes or one tomatoe- cut into 8 pieces
1/2 potato- boiled and cut into 4 wedges length wise
4- 6 green beans- stringed and boiled until crisp- tender, keep whole
6-7 round slices of cucumber
1/2 tbsp pickled capers(optional)
1 tbsp chopped parsley
5 black olives
1 egg- hard boiled and cut into pieces lengthwise- to garnish
honey mustart vinigarette
1/2 tblsp vinigar
2 tbps olive oil
1/2 tsp powdered sugar
2 tsp mustard
1/2 tsp honey
1/4 tsp salt
1/4 tsp pepper, or to taste
2 tbsp chopped fresh herbs fennel, dill or mint
4 tpbs cream

Method:
1. For the honey mustard vinaigrette dressing, put all ingredients except fresh herbs and cream, into a deep bowl. Mix well with a whisk or you can put all ingredients together in a bottle a really good shake. Mix until dressing has lightly emulsified. Store covered, in the refridgator. Before using, bring the jar to room temperature ofr at least 30 minutes before the dressing is needed and shake again.
2. When needed, add cream and 2 tbsp chopped fresh hervs such as dill, fennel or mint for a stronger flavour and shake up in the dressing
3. At the time of serving, wrap the lettuce leaves in a clean kitchen towel to pat dry the leaves well.
4. Put leaves at the bottom of the serving bowl. Pour 1 tbsp dressing on them. Put green beans, cucumber, potatoes and tomatoes also. Pour all the dressing.
5. Top with capers, tuna(drained and flaked), black olives and parsley, Lightly toss. Garnish with eggs.