2-3 cups fresh spinach leaves
3 hard boiled eggs sliced
1 yellow bell pepper sliced
1 can tuna in water drained
sea salt and fresh pepper
1 cup sliced Niçoise olives
2 tablespoons extra virgin olive oil
2 tablespoons rice wine vinegar ( I use sweet Mirin)
3 tablespoons stone ground mustard (or dijon)
1 teaspoon rosemary
1. Wash and slice peppers for salad
2. Add sliced eggs and tuna
3. Mix all items for dressing
4. Top salad with extra olives and fresh sea salt and pepper
5. If you are feeling extra French, serve your salad with fresh baked crispy bread, goat cheese, and fresh organic black berries. Délicieux!
5. Bon Appétit!
Views from the château on Castle Hill... 'à la vôtre!