Nicoise salad jar

4 baby potatoes, boiled in their skins, then sliced ½ cup green beans, steamed 1 tin tuna 2 tomatoes, diced cup pitted black olives, halved ¾ cup salad leaves (we used baby spinach) 2 boiled eggs, quartered For the vinaigrette: ¼ cup white wine vinegar 1 clove garlic, crushed 1 teaspoon French mustard ½ cup olive oil salt and freshly ground black pepper

1 Divide and layer the ingredients evenly between two jars, starting with the potatoes, green beans, tuna, tomato, olives, leaves and ending with the eggs on top. 2 In a separate small jar, whisk together all the vinaigrette ingredients and pour over salad in two jars.