Salad:
4 cups of Mixed Greens
1 Yellow Bell Pepper (cored, seeded, sliced)
½ Sweet Red Onion (skinned, thinly sliced)
1 Tbs. Capers
4 Small ripe tomatoes (sliced into 16 wedges)
16 Black Olives (pit if desired)
1 can of Albacore Tuna (chunk, drained)
¼ Cup Pine Nuts
Parmesan Cheese (freshly grated)

Dressing:
¼ Cup Estate Grown Olive Oil
1/8 Cup Balsamic Vinegar
1/8 Cup fresh squeezed lemon juice
1 Tbs. Herbes de Provence Spice Blend
2 Cloves garlic (skinned, finely minced)
Dash of ground black pepper
Kosher Salt to taste

• Place mixed greens, yellow pepper, red onion, and capers in a large bowl. Set aside.
• Put olive oil, balsamic vinegar, lemon juice, Herbes de Provence, garlic, and ground pepper in a large jar. Seal the jar, shaking ingredients until well blended.
• Pour 2/3 of dressing over greens, pepper, onions, and capers.
• Lightly toss until all flavors are blended.
• Set aside remaining salad dressing.
• Take four individual salad plates and layer evenly, starting with the greens, onions and capers mixture.
• Then put on the tomato wedges, olives, tuna, and pine nuts.
• Drizzle remaining dressing evenly over each plate.
• Top each serving with fresh ground pepper and Parmesan cheese.
  
  This recipe serves 6