Dressing: 2 cups Extra Virgin Olive Oil 1/2 cup cider vinegar 1/2 cup fresh lemon juice 24 fresh basil leaves 3 tbsp. Dijon mustard 2 tsp. sea salt
Place all ingredients for dressing in the blender and purée until smooth. Cook Cod as directed on package. On two plates, arrange the green beans in a fan pattern, overlap the tomato slices, and cluster the new potatoes next to the sliced hard-cooked eggs. Arrange the endive leaves on plate and top with chive sprigs. In the center of the plate, place the Summer Herb Crusted Cod and drizzle the fillet and vegetables with the dressing. Grind some fresh peppercorn over the dish and serve.