French Autumn Salade Niçoise

Instructions

1. 1
   Boil potatoes until tender, about 15 minutes, then quarter them.
2. 2
   Trim green beans and blanch for 4 minutes until crisp-tender, then drain.
3. 3
   Hard-boil eggs for 10 minutes, cool under cold water, then peel and quarter.
4. 4
   Whisk together olive oil, vinegar, mustard, salt and pepper for the vinaigrette.
5. 5
   Arrange salad leaves on plates, then compose each salad with potatoes, green beans, eggs, tuna, beets, onion, and anchovies.
6. 6
   Drizzle vinaigrette over the salad just before serving.