Layered summer salad

Ingredients

2 cloves	Garlic, crushed
1 tsp	Dijon mustard
4 Tbsp	Red wine vinegar
8 Tbsp	Extra virgin olive oil
1 pinch	Sea salt and black pepper
1 pinch	Sugar
4	Boiled eggs (Main)
350 g	New potatoes, cooked, cooled and sliced. (Main)
250 g	Green beans, cooked
4 large handfuls	Crisp lettuce leaves (Main)
1 small	Red onion, finely sliced (Main)
1	Red capsicum, thinly sliced (Main)
4	Tomatoes, cored and cut into wedges (Main)
½ cup	Pitted olives (Main)
8	Anchovy fillets (Main)
4 Tbsp	Fresh mixed herbs

Directions

1. Place the garlic, mustard, vinegar and olive oil in a clean screw top jar and season with salt, freshly ground black pepper and a good pinch of sugar. Screw on the lid and shake well. Set aside.
2. Tear the lettuce leaves into smaller pieces and place in a large serving bowl. Top with the potato slices, the beans, sliced onion, capsicum and tomatoes.
3. Dry the eggs using kitchen paper and cut in half. Place on the salad with the olives, anchovies and chopped herbs.
4. To serve, drizzle over the vinaigrette and toss gently.