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  Springy Take On Nicoise Salad
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  4 (people)
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Main Ingredients:
  Pinch & Swirl
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An old Bon Apetit recipe adapted by Pinch & Swirl
For the Vinaigrette
1/2 cup chopped fresh chives
1/4 cup salt packed capers, rinsed and patted dry
1/4 cup Champagne vinegar
1 small shallot, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (or more, I like tangy dressing)

For the Salad
1 pound baby red potatoes, halved or quartered
1 pound fresh asparagus, woody stems trimmed
4 cups fresh pea shoots (use 6-8 ounces spring greens if you can’t find pea shoots)
8 radishes, thinly sliced
2 hard-boiled eggs, peeled and quartered
10-12 ounces good quality tuna, drained

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