3/4 cup extra virgin olive oil |
1/4 cup rice wine vinegar |
2 tablespoons shallots, minced |
2 tablespoons basil, minced |
1 tablespoon honey |
salt and fresh cracked black peppercorns |
6 fingerling potatoes, halved lengthwise and blanched |
1 pound pencil thin asparagus, ends trimmed |
1 teaspoon oil |
salt and pepper |
4 (8-ounce) sushi grade big eye tuna from barnagate light, 1-inch thick |
1 head radicchio, leaves separated and washed |
1 head red leaf lettuce, leaves separated and washed |
1 pound baby green beans, stem ends trimmed, blanched |
12 baby red pear tomatoes |
12 baby yellow pear tomatoes |
24 nicoise olives |
4 hard boiled eggs, peeled and halved |
1 bunch parsley, stemmed and washed |