Salade Niçoise Grilled Peaches Honey (Printable Version)

# What You Need:

→ Proteins

01 - 2 large eggs
02 - 180 g fresh tuna steak or high-quality canned tuna in olive oil, drained
03 - 8 anchovy fillets, optional

→ Vegetables

04 - 200 g new potatoes, halved
05 - 150 g green beans, trimmed
06 - 200 g cherry tomatoes, halved
07 - 100 g mixed salad greens (e.g., arugula, baby spinach, frisée)
08 - 1 small red onion, thinly sliced
09 - 16 Kalamata olives, pitted

→ Fruit

10 - 2 ripe peaches, pitted and cut into wedges

→ Honey Vinaigrette

11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp white wine vinegar
13 - 1 tbsp honey
14 - 1 tsp Dijon mustard
15 - Salt and freshly ground black pepper, to taste

→ Garnish

16 - 1 tbsp fresh basil leaves, torn
17 - 1 tbsp fresh chives, chopped

# Steps to Follow:

01 - Bring a saucepan of salted water to a boil. Add the new potatoes and cook for 10–12 minutes, until fork-tender. Remove with a slotted spoon and set aside to cool.
02 - In the same boiling water, blanch the green beans for 2–3 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
03 - Place the eggs in a saucepan, cover with cold water, and bring to a boil. Simmer for 7 minutes. Transfer to an ice bath, peel, and halve.
04 - Preheat a grill or grill pan over medium-high heat. Lightly brush peach wedges with olive oil and grill for 1–2 minutes per side until charred and caramelized. Remove and set aside.
05 - If using fresh tuna, season with salt and pepper. Sear in a hot pan or grill for 1–2 minutes per side for rare, or longer to your liking. Slice thinly.
06 - Whisk together olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
07 - Arrange the salad greens on a large platter. Top with potatoes, green beans, cherry tomatoes, red onion, olives, grilled peaches, eggs, tuna, and anchovies (if using).
08 - Drizzle with honey vinaigrette. Garnish with basil and chives. Serve immediately.

# Additional Notes:

01 - Substitute peaches with nectarines or grilled apricots for a different flavor.
02 - For a vegetarian version, omit tuna and anchovies; add marinated artichoke hearts or chickpeas.
03 - Pair with a chilled Provence rosé or a crisp Sauvignon Blanc.

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