Receta Beef Salad Vinaigrette

• 2 c. Pot roast, cool, julienned
• 3 Tbsp. Red wine vinegar
• 1/2 tsp Salt
• 1 dsh Pepper
• 2 tsp Dijon mustard
• 1/2 c. Extra virgin olive oil
• 3 Tbsp. Parsley, finely minced
• 2 Tbsp. Capers, liquid removed and coursely minced
• 1 x Garlic clove, chopped
• 2 x Red onions sliced
• 2 x Tomatoes, peeled and sliced
• 1/2 c. Sweet gherkins
• 2 x Large eggs, hard boiled, sliced

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