Last night was another "wine tour" evening, and I decided on a different salad. This is a variation on a traditional Nicoise Salad, or Insalata Nizzarda as it's called in Italian. I did not use potatoes as we also had a main pasta course. This salad was composed of steamed artichoke hearts, tuna fish, more of the those yellow string beans, tomatoes, hard boiled eggs, capers and chives. I mixed a fast dressing of olive oil, lemon juice, dijon mustard and a touch of honey, salt and pepper. It was a perfect salad for a hot evening, and we served it with a local chardonnay and grissini on the side.