Red Beet Salad from One Good Dish by David Tanis

Ingredients

• ¼ cup olive oil
• 1 tablespoon capers, rinsed and roughly chopped
• 1 teaspoon finely chopped jalapeño or a generous pinch of cayenne
• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 large shallot, finely diced
• Salt and pepper
• 2 hard-cooked eggs, quartered or chopped (optional)
• 12 cornichons
• 3 tablespoons thinly sliced scallions
• 3 tablespoons chopped parsley