1/2 lb. sliced salami, quartered
1 lb. green beans, cooked
1/2 c. sliced green onions
3-4 tomatoes
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
Salt and pepper to taste
1/4 c. olive oil

Combine salami, beans, onions and tomatoes. In separate bowl, mix mustard and vinegar, salt and pepper. Whisk in olive oil until creamy. Pour liquid over mixture. Blend together. Best if refrigerated for 2 hours before serving.