Freekeh and Frisée

Ingredients

• 6 ounces (170 g) French green beans, trimmed
• 1/4 cup (60 ml) Champagne vinegar or white wine vinegar
• 1 teaspoon Dijon-style mustard
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons olive oil
• 6 sun-dried tomatoes
• 6 cups (240 g) pale yellow frisée or curly endive leaves, washed and spun dry
• 1/2 cup (40 g) fresh flat-leaf parsley leaves
• 1/2 cup (70 g) niçoise or Kalamata olives, pitted
• 2 cups (360 g) cooked freekeh, cooled
• 2 (4.5-ounce / 130-g) cans tuna in olive oil, drained
• 4 large eggs, hard-cooked, peeled, and quartered

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