Recipe: <!-- -->Tempeh Niçoise Salad<!-- -->

Ingredients

• 3 tablespoons red wine vinegar
• 1/2 small shallot, finely chopped
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sugar
• 3 tablespoons extra-virgin olive oil
• fine sea salt
• 2 packages (8-ounce) tempeh, cut into (1-inch) cubes
• 1 pound small red potatoes
• 2/3 pound green beans, trimmed
• 1 cup pitted Niçoise or Kalamata olives
• 1 cup cherry tomatoes, halved
• 2 teaspoons capers, drained
• 6 cups mixed baby greens
• 1/4 cup chopped fresh flat-leaf parsley
• ground black pepper