Salade Nicoise

Dressing: 

1 teaspoon tarragon vinegar

1/2 teaspoon Dijon mustard

1/2 clove garlic, minced

1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil

1/4 cup/60 ml mild olive oil, or half olive oil and half peanut oil 

Lemon juice, if needed

Salt and freshly ground pepper

Salt and freshly ground pepper 

Salad:

About 10 leaves from a head of Bibb lettuce

About 6 fresh basil leaves, shredded

4 ounces/110 g green beans, blanched in salted water, refreshed and drained

6 baby red potatoes, boiled until tender and sliced 

6 cherry tomatoes, halved

3 baby artichoke hearts, cooked and quartered

1 very small purple onion, sliced very thinly and separated into rings

1 very small purple onion, sliced very thinly and separated into rings 

Handful nicoise olives

2 hard-cooked eggs, peeled and quartered

3 or 4 anchovy fillets

Fleur de sel and freshly ground pepper