3 tablespoons balsamic vinegar
1/8 cup apple juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 tablespoons extra-virgin olive oil
4 red potatoes, scrubbed well, cut into 1-inch wedges, boiled until tender and allowed to cool
1 pound haricots verts, trimmed, steamed until just tender but still bright green and allowed to cool
1/4 cup minced fresh parsley leaves (about 1-ounce)
2 (6-ounce) cans tuna, drained
Salt and freshly ground black pepper
6 hard boiled eggs (peeled while warm) and allowed to cool, cut into 4 wedges lengthwise
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