Asparagus Nicoise Salad

Ingredients

• 1/4 cup chopped fresh chives
• 1 small shallot (chopped)
• 2 tablespoons capers (rinsed and drained)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 cup Champagne vinegar (or white wine vinegar)
• 1/2 cup extra virgin olive oil (or more)
• salt and freshly ground black pepper (to taste)
• 1 pound baby red potatoes
• 1 pound fresh asparagus (woody ends trimmed)
• 4 cups fresh pea shoots (or 6-8 ounces spring greens)
• 8 radishes (thinly sliced)
• 4 eggs (boiled to desired degree of doneness, peeled and halved)
• 2 cans high-quality tuna (drained)

Instructions

1. 1

   Combine all vinaigrette ingredients in a blender except for the olive oil (chives through vinegar); puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (you can make this a day ahead and refrigerate)

2. 2

   Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a gentle boil, add a small handful of salt and cook for 10-15 minutes until potatoes are tender. Drain and let cool for 5 minutes or more.

3. 3

   Meanwhile, fill a 13" x 9" baking dish halfway with ice water. Cook asparagus in a large skillet of boiling, salted water for 1 to 3 minutes, until bright green and crisp-tender. Transfer asparagus to ice water to cool. Drain asparagus and pat dry. Dry baking dish and place asparagus and reserved potatoes in it and gently toss with 1/4 cup of the vinaigrette to coat.

4. 4

   Spread pea shoots or spring greens on 1 large platter or 4 individual plates. Arrange potatoes, asparagus, radishes, eggs, and tuna on greens. Drizzle with vinaigrette. Serve.