Servings
4 person (s)
Ingredients
For the Dijon vinaigrette:
- 1 teaspoon Dijon mustard
- Splash of red wine vinegar
- Salt and pepper
- 2 tablespoons olive oil
For the halibut Niçoise:
- 1 pound halibut steak, removed from bone and cut into four 8-ounce portions
- Salt and pepper
- 1/4 pound haricots vert, stems removed
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 tablespoon cured black olives, roughly chopped
- 1 lemon
on October 31, 2012