drema's "beef salad vinaigrette'

Ingredients

• 4 cups pot roast, leftovers, sliced in julienne strips or thin slices
• 6 tablespoons red wine vinegar
• 1/2 teaspoon sea salt
• dash black pepper, coarse ground
• 4 teaspoons dijon style prepared mustard
• 1 cup olive or salad oil
• 4 tablespoons capers, coarsley chopped (optional)
• 2 cloves garlic, minced or pressed (dehydrated works also)
• 6 tablespoons parsley, minced finely (dehydrated flakes works also)
• 4 - tomatoes, peeled and wedged or sliced thick
• 1 cup gherkins, sweet whole baby
• 4 - eggs, hard boiled, sliced thick
• 2 large red onions, sliced
• - toasted, hot french bread (optional)
• - cold beer (optional)