Nicoise Salad

Eggs
Asparagas, fresh spears
Yams or Sweet Potatoes
White Potatoes
Red Onion
Roasted Red Peppers
Cherry Tomatoes
Marinated artichoke hearts
Kalamate or other good Olives
Parsley, fresh chopped

Dressing:
1 clove Garlic, finely chopped
1 tsp. Dijon Mustard
1/2 tsp. dry Basil or Rosemary or to taste
1/2 tsp. Sugar or to taste
1/3 cup Rice Wine Vinegar
1/3 cup Olive Oil
Cracked black pepper corns to taste

Hard-boil the eggs and set aside to cool to room temperature.
Cook the potatoes in water until cooked but still firm and set aside to cool to room temperature.
Roast the asparagas at 400 degrees until nicely browned and set aside to cool to room temperature.
Slice or cut-up the onion, tomatoes, artichoke, red peppers, eggs and potatoes as you like them.
Place all ingredients on a serving plate, drizzle with dressing and garnish with parsley.