Roasted Nicoise Salad

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

10 ounces (283 g) small red potatoes, quartered

8 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

½ pound (227 g) green beans, trimmed

1 pint cherry tomatoes

1 teaspoon Dijon mustard

3 tablespoons red wine vinegar

Freshly ground black pepper, to taste

1 (9-ounce / 255-g) bag spring greens, washed and dried if needed

2 (5-ounce / 142-g) cans oil-packed tuna, drained

2 hard-cooked eggs, peeled and quartered

¹⁄₃ cup kalamata olives, pitted

1. In a large bowl, drizzle the potatoes with 1 tablespoon of olive oil and season with ¼ teaspoon of kosher salt. Transfer to the baking pan.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 15 minutes.
3. Meanwhile, in a mixing bowl, toss the green beans and cherry tomatoes with 1 tablespoon of olive oil and ¼ teaspoon of kosher salt until evenly coated.
4. After 10 minutes, remove the pan and fold in the green beans and cherry tomatoes. Return the pan to the oven and continue cooking.
5. Meanwhile, make the vinaigrette by whisking together the remaining 6 tablespoons of olive oil, mustard, vinegar, the remaining ½ teaspoon of kosher salt, and black pepper in a small bowl. Set aside.
6. When done, remove from the oven. Allow the vegetables to cool for 5 minutes.
7. Spread out the spring greens on a plate and spoon the tuna into the center of the greens. Arrange the potatoes, green beans, cheery tomatoes, and eggs around the tuna. Serve drizzled with the vinaigrette and scattered with the olives.